17
OVEN USE
browned on rack position 2 (see instructions below for
more information).(The numbering of the rack positions
is from the bottom to the top - #1 being the bottom
position)
Preheating
For best broiler performance, preheating for 10 minutes
improves searing of the food’s outside layer, seals in
natural juices and flavors, gives a more even cooking
pattern,and takes less time to cook.
Convection Broil
Convection Broil is cooking by intense infrared radiant
heat supplied by the broil burner while a fan at the back
of the oven circulates hot air in a continuous pattern
around the food. Convection broil cooks the food with
better results for thicker cuts of meat.The meat sears on
the outside and retains more juices and natural flavor
inside with less shrinkage.
Foods Suitable for Convection Broiling: rack position
(#1 is from
bottom to
top)
Thicker Cuts of Meat (1”or more) #3
Thicker,Irregular-sized Pieces of Poultry
(1”or more) #2 or #3
Thicker Pieces of Fish (1”or more) #3
Top Browning:Casseroles and Breads #2 or #3
Regular Broil
Broil is cooking by intense infrared radiant heat supplied
by the broil burner located at the top of the oven.
Foods Suitable for Broiling: rack position
Appetizers #3 or #4
Meats,Poultry,Fish (under 1”) #4
Top Browning:Casseroles and Breads #2 or #3
NOTE: The broiler pan for both broiling and convec-
tion broiling should be placed all the way to
the back of the oven and centered on the rack
for best results.
Using a Meat Thermometer to Broil and
Convection Broil
To accurately determine the doneness of a thick steak or
chop (1-1/2 inches thick or more), use a meat
thermometer. Insert the point of the thermometer into
the side of the meat to the center. Cook the first side to
90ºF for rare meat. Cook the first side to 100ºF for
medium to well done. Cook the second side to the
desired degree for the doneness you want, 140ºF to
145ºF for rare,and 150ºF to 155ºF for medium and 160ºF
to 165ºF for well done. If you are cooking pork, cook to
160ºF.
A large two-piece broil pan comes with your new range.
When you are broiling, always use both pieces. Do not
cover the grid with aluminum foil.This slotted grid allows
the grease drippings to flow into the bottom of the pan
keeping it away from the intense heat of the infra-red
broiler burner. This helps to minimize the smoking and
spattering of the grease.
To Get the Best Results
Defrost the food before starting to cook.
Put food on broiler pan, center and push broiler
pan to the very back of oven rack.
Set a minute timer for the minimum time to check
the food.
Steaks should be at least one inch thick, if a rare
doneness is desired. It is difficult to get rare with
meat that is thinner,or to get a nice brown piece
of meat.
After half the total cooking time, turn the food
over only once.It is not necessary to turn over thin
foods (fillet of fish, ham slices, etc.). Liver slices
must be turned over.
Use a two-piece broil pan. Two-piece broil pans
are designed to minimize smoke and spatter. DO
NOT cover the slotted grid with aluminum foil.
This will catch the grease and could cause a fire.
When top browning use metal or glass-ceramic
bakeware.DO NOT use heat-proof glass or pottery
as this type of glassware cannot withstand the
intense heat of the broiler burner.
NOTE: You cannot use the broiler burner and the bake
burner at the same time. When one is on,the
other cannot be turned on.
PRELIMINARY
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