BROIL AND CONVECTION BROIL TIPS
To Set the BROIL and CONVECTION BROIL Modes:
Broil and Convection Broil Mode
1.
Select OVEN
Double ovens only
• Select once for UPPER oven
• Select twice for LOWER oven
2.
Select BROIL or
CONVECTION and BROIL
The temperature is automatically set at
HI.
3.
Optional step:
To change the setting from HI, select a
500ºF for Medium Broil or 450ºF for Low
Broil temperature
immediately
before
starting.
4.
Select START
5.
To end this mode, select the oven OFF
pad for the oven in use.
You Will See
• Place rack at the rack level needed
before
turning
on the oven.
• Start broiling with cold food directly from the
refrigerator.
• Start broiling with a cool oven and broiler pan.
• Brush fish and lean cuts of meat with vegetable oil
before broiling to prevent sticking.
• Start poultry with skin side down.
• Turn food after one half of the total cooking time.
Thicker cuts of meat or poultry can be turned more
often.
HI
BROIL
500
o
Utensils:
• Slotted top grid on broiler pan lets fat drip away from
the upper heating element; this reduces spattering
and smoking.
• When top browning casseroles or bread, use only
metal or glass-ceramic (Corning ) bakeware.
• Never use heatproof glass (Pyrexware ) or pottery;
they cannot tolerate the high temperatures.
CAUTION!
When broiling, open the door carefully. There may be
an accumulation of steam and smoke. Do not place the
hot broiler pan on the open oven door.
• Do not Preheat for broiling.
• Broil with the door closed.
• Always use the two piece broil pan packaged with
your oven.
• Use BROIL when broiling meats, fish or poultry pieces
up to
1-1/2” thick.
• Use CONVECTION BROIL when broiling meats or
poultry halves
over
1-1/2” thick.
500
o
BROIL
Touch
UPPER
LOWER
Touch
BROIL
Touch
5
0
0
Touch
START
Touch
UPPER
OFF
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