Before broiling, position rack according to the Broiling Chart. It is
not necessary to preheat the oven before putting food in unless
recommended in the recipe. Position food on grid in the broiler
pan, then place it in the center of the oven rack.
B
_A
A. Grids
B. Broiler pan
To Broil:
1. Close the oven door.
2. Turn the Multifunction Oven control knob to the desired Low
Broil or High Broil symbol.
3. Turn the Temperature control knob to 500°F/260°C.
4. Turn the Multifunction Oven control knob to the OFF position
when finished if not using the timer.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil
burner. Preheat oven for 5 minutes at 500°F/260°C.
Times are guidelines only and may need to be adjusted for
individual tastes.
Recommended rack positions are numbered from the bottom (1)
to the top (5). For diagram, see the "Positioning Racks and
Bakeware" section.
FOOD RACK TOTAL TIME*
POSITION (min.)
Steak
1" (2.5 cm) thick
medium rare 4 23-25
medium 4 25-27
well-done 4 27-29
Ground meat patties
3/4"(2 cm) thick
well-done 4 20-22
Pork chops
1" (2.5 cm) thick 4 30-33
Lamb chops
1" (2.5 cm) thick 4 22-26
Chicken
bone-in pieces 4 34-40
boneless breasts 4 23-28
Fish Fillets
V4-V2"(0.6-1.3 cm) thick 4 12-15
Fish Steaks
3/4-1"(2-2.5 cm) thick 4 24-27
*Does not include preheat time.
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.
• It is important not to cover foods with lids or aluminum foil so
that surface areas remain exposed to the circulating air,
allowing browning and crisping.
• Keep heat loss to a minimum by opening the oven door only
when necessary.
• Choose cookie sheets without sides and roasting pans with
lower sides to allow air to move freely around the food.
• Test baked goods for doneness a few minutes before the
minimum cooking time with a method such as using a
toothpick.
• Use a meat thermometer or the temperature probe to
determine whether meat and poultry are cooked to the
desired degree of doneness. Check the temperature of pork
and poultry in 2 or 3 places.
%
Trueconvect symbol
True Convect can be used for baking delicate cakes and pastries,
as well as foods on multiple racks. It is helpful to stagger items
on the racks to allow a more even flow of heat. If the oven is full,
extra cooking time may be needed.
During True Convect, the convection ring element cycles on and
off in intervals to maintain the oven temperature, while the fan
constantly circulates the hot air.
Reduce recipe temperature slightly if using recipe written for
traditional baking. The cook time may need to be reduced also.
To Use:
Before using True Convect, position the racks according to the
"Positioning Racks and Bakeware" section.
1. Turn the Multifunction Oven control knob to the True Convect
symbol.
2. Turn the Temperature control knob to the desired
temperature.
3. Turn the Multifunction Oven control knob to the OFF position
when finished if not using the timer.
12
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