30
7. When broiling is done, turn
off oven.
PRESS
Variable temperature broiling
•
If food is cooking too fast or you want the
food to broil slower from the start, set the
broil temperature between 170°F and
325°F (77°C and 163°C). These tempera-
ture settings allow the broil heating
element to cycle and to slow cooking.
The lower the temperature, the slower
the cooking.
•
Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
Convection broiling
Convection broiling is actually high-tempera-
ture convection roasting. Use this setting
when broiling thick cuts of meat. Results are
similar to those you get when using a
rotisserie.
1. Position rack.
See “Thermal broiling chart” on page 32
for recommended rack positions.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack. Turn
the pan so the long side is parallel to
the oven door for the most even heat
and the best airflow.
CANCEL
OFF
MIN
START STOP
SEC
MIN
HR
CLEAN
Example:
YOU SEE
(time of
day)
U
sing and
C
aring
f
or
Y
our
O
ven
