SM/SMW Oven Care and Use Manual
Page 22
Convection Oven Operation
Broil Techniques
Broil Mode
Broiling is cooking with intense heat radiated from
the upper element of the oven which produces ex-
cellent results in both cooking and top browning.
This method sears the outer layer of the food.
Utensils
•
Use the two-piece broil pan and grid provided
with the oven. The slotted grid allows the meat
fat to drip into the lower pan which minimizes
spattering of fat. DO NOT cover the slotted grid
(top) with aluminum foil. However, the bottom
pan may be lined with foil.
•
Use metal or glass-ceramic bakeware (Corning
Ware
®
) when top browning casseroles, main
dishes, or bread.
•
DO NOT use heatproof glass (Pyrex
®
) or pottery.
This type of glassware cannot withstand the in-
tense heat of the broil element.
•
Avoid setting the broil pan on the opened oven
door. Pans can scratch the glass or liquids can
spill into door vent openings.
•
Clean broil pan and grid after each use. Do not
allow grease and fat to accumulate and remain
in pan.
•
Do not use other pans for broiling, such as cookie
sheets, cake pans, half-sheet pans or jelly roll
pans.
General Guidelines
•
Start with cold meat directly from the refrigera-
tor.
•
Slash the outside fat around the edges of the
meat to keep it from curling.
•
Place the rack in the desired position, before
turning on the oven.
•
Check the Broil Recommendations on Page 23
for the best rack level to use for the particular
type and thickness of food being broiled.
•
Most broiling is done on rack 5 or 6. If the out-
side browns too quickly, reduce the broil setting
or lower the rack level.
•
Most food needs to be turned over only once,
after half the total cooking time. Chicken pieces
and halves need to be turned over after more
than half the total cooking time. Start chicken
with skin side down.
•
Use
TIMER 1
or
2
to set reminder time to turn
food.
•
Do not preheat the broiler
. Foods broil best
starting with a cold oven.
•
Leave the door closed. Closed door broiling
gives a deep char to the tops of food and allows
the control panel to stay cool to touch.
•
If the oven is hot from previous cooking, cool it
before broiling, for best broiling results.
Foods Recommended for Broil Mode:
•
Appetizers
•
Fish Fillets
•
Meat (tender, such as steaks or chops)
•
Hamburger
•
Poultry Pieces
•
Top Browning (Breads, Casseroles)
During cooking, open the oven door
carefully as there will be an accumulation
of smoke and steam released into the
cooler air in the kitchen.
