16
■
For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be
ordered. See “Assistance or Service” section to order. Ask for
Part Number W10123240.
■
For proper draining, do not cover the grid with foil. The
bottom of the broiler pan may be lined with aluminum foil for
easier cleaning.
■
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■
Pull out oven rack to stop position before turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultry or meat may not need to be turned.
■
After broiling, remove the pan from the oven when removing
the food. Drippings will bake on the pan if left in the heated
oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish and
poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the
center of the oven rack with the longest side parallel to the door.
It is not necessary to wait for the oven to preheat before putting
food in, unless recommended in the recipe.
Close the door.
1.
From the Main menu, touch BROIL.
2.
To change the preset temperature, enter the desired
temperature using the number keys. The broil temperature
can be set between 300°F and 500°F (149°C and 260°C).
3.
The oven defaults to Full broil. Touch CENTER if desired.
4.
Once a cooking setup function is complete, the Start key will
light up.
5.
When settings are correct, touch START.
6.
During the cooking cycle an Adjust Settings key appears on
the lower right hand corner of the display. Touch ADJUST
SETTINGS to change the desired temperature and/or
Full/Center settings. Touch START to enter new settings.
7.
Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when
finished cooking.
BROILING CHART
For best results, place food more than 3" (7 cm) from the broil
elements, rack position 3 is recommended. For diagram, see the
“Positioning Racks and Bakeware” section.
A temperature setting of 500°F (260°C) is recommended for most
food.
Times are guidelines only and may need to be adjusted for
individual foods and tastes.
*Place up to 12 patties, equally spaced, on broiler grid.
**A temperature setting of 450° (232°C) is recommended.
Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This movement of hot air helps maintain a
consistent temperature throughout the oven, cooking foods more
evenly, crisping surfaces while sealing in moisture and yielding
crustier breads.
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C), and cooking time can be shortened
by as much as 30 percent, especially for large turkeys and roasts.
■
It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■
Keep heat loss to a minimum by opening the oven door only
when necessary.
■
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
FOOD
COOK TIME
(in minutes)
Beef
Steak
1" to 1
¹⁄₄
" (2.5 cm to 3 cm) thick
medium-rare
medium
well-done
11-15
16-19
20-24
Pork
Pork chops
1" (2.5 cm) thick
medium
16-20
Lamb
Lamb chops
1" (2.5 cm) thick
medium-rare
medium
10-15
11-16
Ground Meats
Ground beef, pork or lamb patties*
³⁄₄
" (2 cm) thick
well-done
14-20
Chicken
Chicken
bone-in pieces**
(2" to 2
¹⁄₂
" [5 cm to 6.3 cm])
boneless pieces (4 oz., [113 g])
20-30
14-19
Fish
Fish
Fillets
¹₂
" to
³⁄₄
" (1.25 to 2 cm) thick
Steaks 1" (2.5 cm) thick
6-9
14-18
