16
Broiling
Leave the door open 6" (15 cm) at the broil stop position to ensure
proper broiling temperature. Preheat the oven for 5 minutes before
putting food in unless recommended otherwise in the recipe.
Position food on grid in a broiler pan, and then place it in the center
of the oven rack.
NOTE: Odors and smoke are normal the first few times the oven is
used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broil settings. Use racks 6 or
7 for broiling. Refer to the “Positioning Racks and Bakeware”
section for more information.
On lower settings, the broil element will cycle on and off to maintain
the proper temperature.
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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, one may be ordered.
Please refer to the “Accessories” section for more information.
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.
During convection cooking, the bake, broil and convection (true
convection only) elements cycle on and off in intervals to maintain
the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convection broiling.
Position the racks according to the “Positioning Racks and
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature for a shorter length of time. These adjustments can be
made using the following chart or by using the EasyConvect™
Conversion feature on your range.
Bow Tie True Convection with T.H.E.™ Element
True convection adds an electric element around the convection
fan to enhance the cooking performance. This feature enables
3-rack baking in your range. Use the following Convect Options
chart as a guide.
Convect Options
Setting
Guidelines
CONVECT
BAKE
Reduce the standard baking temperature 25°F
(15°C).
CONVECT
ROAST
Use standard recipe temperature. Cooking time
may be reduced by 15% to 30% with Convect
Roast so the food should be checked for
doneness early.
CONVECT
BROIL
Use standard recipe temperature. Cooking time
may be reduced so the food should be checked
for doneness early.
Setting
Foods
CONVECT
BAKE
Single or multiple-rack baking for cookies,
biscuits, breads, casseroles, tarts, tortes.
CONVECT
ROAST
Whole chicken or turkey, vegetables, pork
roasts, beef roasts.
CONVECT
BROIL
Thicker cuts or unevenly shaped pieces of meat,
fish or poultry.
