17
Broiling
When broiling, preheat the oven for 2 minutes before putting
food in, unless recommended otherwise in the recipe. Position
food on grid in a broiler pan, and then place it in the center
of the oven rack.
IMPORTANT:
Close the door to ensure proper broiling
temperature.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting is, the slower
the cooking. Thicker cuts and unevenly shaped pieces of meat,
fish, and poultry may cook better at lower broil settings. Use rack
6 or 7 for broiling. 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.
■
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. See the “Accessories” section.
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 baking or roasting, the bake, broil, and
convection elements cycle on and off in intervals while the fan
circulates the hot air. During convection broiling, the broil and
convection elements cycle on and off.
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.
With convection cooking, most foods can be cooked at a lower
temperature and/or a shorter cooking time than in a standard
thermal oven. Depending upon the selected cooking mode,
EasyConvect™ conversion can automatically reduce the standard
recipe temperature and/or time you input for convection cooking.
If you choose not to use the EasyConvect™ conversion, use the
following table as a guide.
Convection Mode
Time/Temperature Guidelines
Convection Bake
25°F (15°C) lower temperature,
possible shortened cooking time
Convection Roast
Cooking time shortened by up to 30%
Convection Broil
Shortened cooking time
Convect Options
Convect Bake - multiple-rack baking or cookies, biscuits, breads,
casseroles, tarts, tortes, cakes
Convect Roast - whole chicken or turkey, vegetables, pork roasts,
beef roasts
Convect Broil - thicker cuts or unevenly shaped pieces of meat,
fish, or poultry
Proofing Bread
Proofing bread prepares the dough for baking by activating
the yeast. Follow the recipe directions as a guide. Proof should
be used for fresh dough, thawed dough, and for the first and
second rise.
To Proof:
Before first proofing, place the dough in a lightly greased bowl and
cover loosely with wax paper, coated with shortening. Place on
rack guide 2 and close the oven door.
NOTE:
If the temperature of the oven is greater than 120°F (49°C),
“Oven Cooling” will be displayed until the temperature is less than
120°F (49°C).
1.
Press PROOF.
2.
Press START.
Let the dough rise until nearly doubled in size. Proofing time
may vary depending on dough type and quantity.
3.
Press CANCEL when finished proofing.
Before second proofing, shape the dough, place it in baking
pan(s), and cover loosely. Follow the same placement and
control steps above. Before baking, remove the cover.
NOTE:
If the oven temperature is greater than 120°F (49°C),
the display will indicate “Oven Cooling” until the temperature
is below 120°F (49°C).
