11
Broiling
When broiling, no preheating is necessary 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. Close the oven door
to ensure proper broiling temperature.
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. Place
the food in the lower oven. 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. Please refer to the “Accessories” section
for more information.
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 for a shorter length of time. These adjustments can
be made using the following chart.
Setting
Guidelines
Convect Bake
Reduce the standard baking temperature
25°F (15°C).
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.
Convect Broil
Use standard recipe temperature. Cooking
time may be reduced so the food should
be checked for doneness early.
Convert Time/Temp
Convection temperatures and times differ from those of
standard cooking. The Convert Time/Temp convection
feature is a function that converts a standard thermal bake
or roast cook time and temperature into an ideal cook time
and temperature for convection cooking. The displayed time
and temperature will be the converted for convection values.
