24
49-2000660 Rev. 2
OVEN MODES (Cont.)
Using the Range
Convection Broiling
The Convection Broil modes are intended for searing and
crisping. Always broil with the oven door closed. Monitor
food closely while broiling. Use caution when broiling on
the upper rack positions as placing food closer to the broil
burner increases smoking, spattering and the possibility
of fats igniting.
Try broiling foods that you would normally grill. Adjust
rack positions to adjust the intensity of the heat to the
food. Place foods closer
to the broil burner when a
seared surface and rare
interior is desired. Thicker
foods and foods that need
to be cooked through
should be broiled on a
lower rack position or by
using a lower broil setting.
The Convection Broil modes use the broil heater along
with air movement for improved searing and browning.
Use Convection Broil High for thinner cuts of meat and/
or when you would like to have a seared surface and
rare interior. Use the Convection Broil Low for thicker
cuts of meat and/or foods that you would liked cooked
all the way through. It is not necessary to preheat when
using Convection Broil modes; however, preheating
for 5-10 minutes is
recommended for better
searing results.
USING THE RANGE:
Oven Modes
How to Set the Oven for Convection Broiling
1. Turn the Oven Mode Selector to
CONV BROIL
.
2. Using the Temperature knob, set the desired
temperature, in 25°F increments, from 175°F to 550°F.
3. After Convection Mode and temperature are selected,
press oven
START/OFF
button
to turn oven ON.
The oven will now begin to preheat. The temperature
display will begin at 100°F.
The preheat tune will sound when the oven is preheated
and food can be placed inside the oven.
NOTE:
Always broil with the door closed. If the door is
left open, the display will display “CLOSE DOOR” and
the elements will not turn on until the door is shut.
4. Press oven
START/OFF
button to turn oven OFF when
convection cooking is finished.
See the oven racks section for how to use, remove and
replace the racks.
NOTE:
Convection Broil can not be started if the
temperature probe is plugged in. Never leave your probe
inside the oven during a broil cycle.
Aluminum Foil
You can use aluminum foil to line the broiler pan and
broiler grid. However,
you must mold the
foil tightly to the grid
and cut slits in it just
like the grid.
COVECTION BROILING GUIDE
Due to the variety of of meats and cuts available, you
may select alternate rack positions based on personal
preferences of doneness and external searing. For optimal
searing, preheat oven for 5-10 minutes.
The size, weight, thickness, starting temperature and your
preference of doneness will affect broiling times. This guide
is based on meats at refrigerator temperature.
3
4
2
1
5
OVEN LIGHT
PUSH TO
SELECT
Oven
START/OFF
Oven Mode
Selector (Outer)
Oven
Temperature
Knob (Inner)
Start/Off
Button
TYPE OF FOOD
SETTING
RECOMMENDED RACK
POSITION(S)LEFT OVEN
(48" models only)
RECOMMENDED RACK POSITION(S)
OVEN or RIGHT OVEN
(48" models only)
Hamburgers
HIGH
3 or 4
4 or 5
Steaks & Chops
HIGH
3 or 4
4 or 5
Fish
LOW
3 or 4 (1/2 inch thick or less)
2 or 3 (>1/2 inch)
4 or 5 (1/2 inch thick or less)
3 or 4 (>1/2 inch)
Bone-in chicken
breasts, legs, thighs
LOW
2
2 or 3
Boneless chicken
breasts
LOW
2
2 or 3
Vegetables
LOW
2 or 3
3 or 4
The U.S. Department of Agriculture says “Rare beef is popular, but you should know that cooking it to only
140°F means some food poisoning organisms may survive.” (Source: Safe Food Book. Your Kitchen Guide.
USDA Rev. June 1985.)
NOTE:
In general, higher rack
positions yield darker external
searing and lower positions
yield more doneness.
Summary of Contents for Cafe C2Y366
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