UNIQUE ELITE 30E&36E
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Oven Function
Natural Airflow Bake occurs when heat is transferred into the oven from the bake
burners in the bottom of the oven cavity. Heat is then circulated by natural airflow. This
is a traditional bake setting.
Broiler
The upper broiler burner is located at the top of the oven. This burner sears the outside
of broiled foods and sealing in juices.
Defrosting - Oven Function
To thaw uncooked frozen food, set the oven temperature to 100-150˚F. Once thawed,
cook the food immediately and do not refreeze. Prevent drips and spills from thawing
food by ensuring that defrosting food is tightly wrapped in foil or is placed in oven-proof
cookware.
Broiler Operation
Broiling is a method of cooking tender cuts of meat directly under the broiler in the oven.
Due to the high heat, it is normal and necessary for some smoke to be present during
broiling, and therefore it is recommended to keep the oven door closed to maintain
flavor, temperature and efficiency. When opening the oven door to check on the broiling
process, do so as quickly as possible in order to preserve the cooking temperature and to
prevent the control panel from the escaping heat.
For best results, it is recommended to use both a broil/roast pan and roasting rack. The
rack helps to reduce smoking and splatter and promotes a uniform crust on the food by
letting grease drip into the bottom of the pan, away from intense heat. To prevent food
sticking to the rack during cooking, spray the rack with a light coating of non-stick
cooking spray before placing food on it.
Broiler Operation - Preheating
Preheating is suggested when searing rare steaks. To preheat, turn the “OVEN” selector
knob to the “BROIL” position. Wait for the broiler burner to become hot, approximately
2 minutes, and then place food beneath the broiler. Preheating is not necessary when
broiling meat to well-done.
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