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LOW BROIL
This mode uses only a fraction of the
available power to the inner broil
element for delicate top-browning. The
inner broil element is on for only part of
the time. Use this setting to gently
brown meringue on racks 3 or 4 in 3-4
minutes.
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 (LOW, MED or HI BROIL) 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.
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 function selector to desired broiling function and the
temperature control knob to “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. 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.
Broiling
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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.
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 or on
the top rack. Fast broiling is best for
meats where rare to medium doneness is desired. Use this setting for
broiling small and average cuts of meat.
MED BROIL
Inner and outer broil elements pulse on
and off to produce less heat for slow
broiling. Allow about 4 inches (10 cm)
between the top surface of the food
and the broil element. Slow broiling is
best for chicken and ham in order to
broil food without over-browning it.
Use this setting for broiling small and
average cuts of meat.
Broiling
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