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BROIL (Infrared Broil)
The broil burner at the top of the
oven heats the metal screen until
it glows. Heat radiates from the
GourmetGlo™ infrared broiler
located at the top of the oven
cavity. The distance between the
foods and the broil elements
determines broiling speed. For
“fast” broiling, food may be as
close as 2 inches (5 cm) to the broil element. “Fast” broiling is best for
meats where rare to medium doneness is desired. Use this setting for
broiling small and average cuts of meat.
CONVECTION BROIL (Infrared Convection Broil)
The top burner operates at full
power. This function is exactly the
same as regular broiling with the
additional benefit of air circulation
by the motorized fan in the rear of
the oven. Smoke is reduced since
the airflow also reduces peak
temperatures on the food. Use this
setting for broiling thick cuts of
meats.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. Set the oven temperature control knob to “Broil”. Turn on the
convection fan switch if you wish to convection broil.
4. Close the door. There is not a detent to hold the door in the open
broil stop position.With open door broiling the broil element does
not cycle on and off and could cause the control panel and knobs to
reach a higher than normal temperature. With closed door broiling
the broil element might cycle on and off if an extended broiling time
is required. A built-in smoke "eliminator" in the top of the oven
helps reduce smoke and odors.
Operation
Operation
CONV BROIL (Convection Broil)*
The top element operates at full
power. This function is exactly
the same as regular broiling with
the additional benefit of air
circulation by the motorized fan
in the rear of the oven. Smoke is
reduced since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
*Note:
This function uses a high-speed convection fan for optimum
cooking performance. Some noise may be noticed from this high fan
speed. This is normal.
HI BROIL
Heat radiates from both broil
elements, located in the top of the
oven cavity, at full power. The
distance between the foods and
the broil elements determines
broiling speed. For fast broiling,
food may be as close as 2 inches
(5 cm) to the broil element. Fast
broiling is best for meats where rare to medium doneness is desired. Use
this setting for broiling small and average cuts of meat.
VGR Gas Ranges
VDR Dual Fuel Ranges
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the
food and the broil element. Choose the rack position based on
desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches
thick and is also more suitable for flat pieces of meat. Convection
broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results,
especially for thick cuts. The meat sears on the outside and retains
more juices and natural flavor inside with less shrinkage.
Broiling
Broiling
