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Broiling

Close the oven door while broiling. No preheating is necessary.
Position food on grid in a broiler pan, and then place it in the center
of the oven rack.
NOTE: Odors and smoke are normal the first few times the oven is
used or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting, the slower the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broil settings. Refer to the
“Positioning Racks and Bakeware” section for more information.
On lower settings, the broil element will cycle on and off to maintain
the proper temperature.

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For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.

If you would like to purchase a broiler pan, one may be ordered.
Please refer to the “Accessories” section for more information.

Lower Oven Convection Cooking

In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air in a
standard thermal oven. This 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.
During convection cooking, the bake, broil and convection (true
convection only) elements cycle on and off in intervals to maintain
the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan will
turn off immediately. It will come back on when the oven door is
closed.
NOTE: The oven door must be closed for convection broiling.

Position the racks according to the “Positioning Racks and
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature or for a shorter length of time. These adjustments can
be made using the following chart or by using the EasyConvect™
Conversion feature on your range.

Bow Tie True Convection with T.H.E.™ Element

True convection adds an electric element around the convection
fan to enhance the cooking performance. Use the following
Convect Options chart as a guide.
Convect Options

EasyConvect™ Conversion

Convection cooking temperatures and times can differ from those
of standard cooking. Depending upon the selected category,
EasyConvect™ Conversion automatically reduces the standard
recipe temperature and/or time you input for convection cooking.
Foods are grouped into 3 general categories. Choose the category
most appropriate for the food to be cooked. Use the following chart
as a guide.

To Use:

NOTE: For best results, preheat your oven to the desired
temperature prior to using EasyConvect™ Conversion. After
preheating is complete, press OFF LOWER before using
EasyConvect™ Conversion.
1. Press EASY CONVECT until the desired option (MEATS,

BAKED GOODS or OTHER) is displayed.

2. Press START.
3. Press number pads to enter standard cook temperature, and

then press START.

4. Press number pads to enter standard cook time, and then

press START.

5. Place the food in the oven.

Check food for doneness before the stop time is reached. If
food will not be done when the stop time is reached, add more
cooking time before time elapses. See “Cook Time” section. At
the end of the stop time, the oven will automatically turn off.

6. Press OFF LOWER when finished.
7. Remove food from the oven.

Setting

Guidelines

CONVECT
BAKE

Reduce the standard baking temperature 25°F
(15°C).

CONVECT
BROIL

Use standard recipe temperature. Cooking time
may be reduced so the food should be checked
for doneness early.

CONVECT
ROAST

Use standard recipe temperature. Cooking time
may be reduced by 15 to 30% with Convect
Roast so the food should be checked for
doneness early.

Setting

Foods

CONVECT
BAKE