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Broil
BROIL
Broil uses intense heat radiated from
the upper element.
The Broil mode is best suited for cooking thin, tender cuts
of meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
open.
The benefits of broiling include:
•
Fast and efficient cooking.
•
Cooking without the addition of fats or liquids.
Tips:
•
Preheat oven for approximately 5 minutes.
•
Steaks and chops should be at least ¾" thick.
•
Brush fish and poultry with butter or oil to prevent
sticking.
•
Turn meats once during the recommended cooktime.
When top browning casseroles, use only metal or glass
ceramic dishes such as Corningware®.
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browing results.
When broiling always remember to arrange the oven racks
while oven is still cool. Position the rack as suggested in
the broil settings table.
Broil Oven Rack Position Table
Food
Medium or well-done
hamburgers
Fish, medium steaks &
pork chops
Well-done foods such as
chicken
To set Broil
1. Arrange the oven rack while oven is still cool.
2. Press "BROIL". " — — "will appear in display.
3. Press and hold the "+" or "-" until the desired broil
setting level appears in the display. Press the "+" for HI
broil or the "-" for LO broil. Most foods may be broiled
at the HI broil setting. Select the LO broil setting to
avoid excess browning or drying of foods that should
be cooked to the well-done stage.
4. For optimum browning, preheat broil element for
All manuals and user guides at all-guides.com
Rack Position
7
6
5
approximately 5 minutes before adding food.
5. Open the oven door to the broil stop position when
broiling.
6. Broil on one side until food is browned. Turn and broil
food on 2nd side.
7. When broiling is finished press "Clear/Off".
Note: Always pull the oven rack out to the stop position
before turning or removing the food.
CAUTION:
Should an oven fire occur, close the oven
door and turn the oven OFF. If the fire
continues, use a fire extinguisher. DO NOT
put water or flour on the fire. Flour may be
explosive.
Convection (some models)
Convection is similar to Bake. Heat
CONVECTION
comes from the upper and lower
heating elements. The main
difference in convection baking is that
the heat is circulated throughout the
oven by the convection fan.
Convection feature benefits
•
Foods may cook up to 25 to 30% faster, saving time
and energy.
•
Multiple rack baking.
•
No special pans or bakeware needed.
How Convecton works
Convection uses a fan to circulate the oven's heat
uniformly and continuously around the oven. This improved
heat distribution allows for fast, even cooking and browning
results. It also gives better baking results when using two
racks at the same time.
Heated air flows around the food from all sides, sealing in
juices and flavors. Meats cooked with convection are
juicier. Poultry is crisp on the outside while staying tender
and moist on the inside. Breads and pastries brown more
evenly. Most foods baked in a standard oven can be
cooked faster and more evenly with Convection.
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