18
USING YOUR OVEN
True-Broil
®
Reflector Full and Center Broiling
The Broil Mode uses intense heat from above to cook foods
quickly and is ideal when you want rich, flavorful browning
of exterior surfaces. Use for steak, chicken, pork, fish, or
vegetables like onions and peppers. This mode can also brown
and crisp desserts or casserole toppings.
Know your Broil Mode
■
Broiling uses direct radiant heat
to cook food.
■
During full broiling, both the
inner and outer broil elements
heat. During center broiling, only
the inner broil element heats.
The element(s) cycle on and off
in intervals to maintain the oven
temperature.
■
Press BROIL once for full broil or
twice for center broil (right oven
only).
■
If the oven door is opened during
broiling, the broil element will turn
off in approximately 30 seconds.
When the oven door is closed,
the elements will come back on
approximately 30 seconds later.
■
For best results, use a broiler pan
and grid. It is designed to drain
juices and help avoid spatter and
smoke.
■
For proper draining, do not cover the grid with foil. The
bottom of the broiler pan may be lined with aluminum foil for
easier cleaning.
■
Trim excess fat to reduce spattering. Slit the remaining fat on
the edges to avoid curling.
■
When broiling, changing the temperature allows more precise
control. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly shaped pieces of meat, fish, and
poultry may cook better at lower broiling temperatures.
■
Pull out oven rack to stop position before turning or
removing food. Use tongs to turn food to avoid the loss of
juices. Very thin cuts of fish, poultry, or meat may not need to
be turned.
■
After broiling, remove the pan of food from the oven.
Drippings will bake on the pan if left in the heated oven,
making cleaning more difficult.
EVEN-HEAT™ TRUE CONVECTION COOKING
Convection Bake, Convection Roast, Convection Broil, and
Easy Convect Conversion
Even-Heat™ true convection cooking uses a fan in the oven to
circulate hot air continually. This distributes heat more evenly
than the natural movement of air in a standard thermal oven. The
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.
It is normal for the convection fan to cycle on and off during a
cooking cycle.
Baked goods and casseroles can be cooked by lowering
cooking temperatures 25°F (14°C). It is not necessary to reduce
temperature when cooking meats and poultry. Cooking times for
large turkeys and other poultry may be shorter when using the
convection function.
1
Full Broil
2
Center broil
A
1
B
2
■
It is important not to cover foods with lids or aluminum foil
so that surface areas remain exposed to the circulating air,
allowing browning and crisping.
■
Keep heat loss to a minimum by opening the oven door only
when necessary.
■
Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
■
Test baked goods for doneness a few minutes before the
minimum cooking time using a method such as a toothpick.
■
Use a meat thermometer or the temperature probe to
determine the doneness of meats and poultry. Check the
temperature of pork and poultry in 2 or 3 places.
Set convection cooking modes by following these steps:
1.
Press CONVECT BAKE,
ROAST, or BROIL.
2.
Enter desired cooking
temperature.
3.
Set optional modes
(Convection Bake and Roast
only).
(See “Time/Delay Cooking”
section.)
(See “Temperature Probe”
section.)
4.
Press START.
