OVEN USE
19
metal roasting rack. Glass-ceramic or glass utensils do not conduct heat as well as metal, but they can
be used. Use them for foods that do not require a dark brown crust or crisping, such as soufflés.
Baked items cook more quickly and evenly if they are individually smaller in size, i.e. two or three small
foods do better than one large piece. When single food items are baked, always center the food on the
rack. If several foods are being baked, space them evenly on the rack or racks.
To get the best results:
Follow the first three recommendations above.
Metal utensils give better results, in convection, than do glass baking utensils. If you use glass, it
usually is not necessary to lower the temperature an additional 25ºF.
Use a minute timer, set for less than the minimum time suggested in the recipe, the first time you
use a recipe in the convection mode. Be sure to note the new baking time on your recipe, for future
reference.
Be sure to read the basic information on convection before using the oven for the first time.
See page 17.
Keep in mind that convection baking results vary, depending on type of product. In many cases,
standard bake yields superior results over convection.
Convection baking rack position
One to three racks can be used simultaneously during
convection baking. Place the rack/s in the desired
position before turning the oven on. Store the unused
racks out of the oven. Rack position 2 (second from
bottom) will probably be used the most for single rack
baking. When baking on more than one rack, you do
not need to stagger the pans. However, allow at least
1-inch of space between the oven walls and the pans so
the heated air can circulate.
BROIL
Broiling is cooking by intense infrared radiation sup-
plied by the broil burner located at the top of the oven.
Since broiling is cooking by radiant heat, it is not neces-
sary to use the convection fan in the broil mode. Your new oven is equipped with an oven rack fitted
especially with a broil pan locator formed into the center grid support. To use this locator, place the
oven rack in the desired position with the locator rod to the top.
Foods Suitable for Broil
Top Browning: Casseroles, Breads
Appetizers
Meats
Poultry
Fish
Setting the Oven for Broiling
Turn the control knob clockwise to the broil setting
(see fig. 10 &11).
Preheating
The broiler does not need to be preheated for most broiling. To increase browning or for very thin
food, preheat the broiler 5 to 8 minutes.
OFF
150˚
300˚
450˚
BROIL
Fig. 11
BROIL
OFF
450
0
300
0
150
0
