Use and Care

22
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 closed.
Tips:
▯ Preheat oven 3-4 minutes. Do no preheat for more
than 5 minutes.
▯ Steaks and chops should be at least ¾" (2 cm) thick.
▯ Brush fish and poultry with butter or oil to prevent
sticking.
▯ Use a broil pan and grid or a deep pan with a metal
rack for broiling.
▯ Turn meats once during cook time. Fish does not need
to be turned.
▯ When top browning casseroles, use only metal or
glass ceramic dishes such as CorningWare.
▯ Never use heat-proof glass (Pyrex); it cannot tolerate
the high temperature.
▯ Refer to the Meat and Poultry cooking chart for
recommended rack positions and cooking time.
Max Broil
Max broil uses a larger broil element which allows you to
broil more food at one time.
Food should be spread out over the entire broil pan and
grid. Follow the same tips found under Broil.
Pizza
Use Pizza mode for fresh or frozen pizza. During this
mode, heat from the upper and lower elements is
circulated throughout the oven cavity by the convection
fan.
Tips:
▯ There may be a slight decrease in baking time. Check
before minimum package time.
▯ When baking a frozen pizza:
▯ For crispy crust, place the pizza directly on the rack.
▯ For a softer crust, use a pizza pan.
▯ When proofing pizza dough, coat dough with olive oil
and cover it in a bowl tightly with plastic wrap to
prevent crust formation.
▯ Sprinkle cornmeal on the pizza pan to prevent sticking.
▯ If using a pizza paddle, sprinkle the paddle liberally
with cornmeal to help transfer the dough to the pan.
▯ If par baking handmade pizza dough, prick the dough
with a fork before baking.
Speed Convection
Speed Convection uses all heating elements with the
convection fan to evenly distribute heat throughout the
oven cavity. This mode is recommended for frozen
convenience foods and does not require preheating.
When using Speed Convection in a double oven, only
one cavity is available at a time.
By cooking with Speed Convection you can decrease
your overall cooking time since preheating is not
necessary. Foods are evenly browned and crisp on the
outside.
Tips:
▯ Cook all foods in a cold, non-preheated oven. The
food will still be done in package time.
▯ Follow the package instructions for time and
temperature.
▯ Frozen foods sold in microwaveable containers should
not be used.
▯ Cook food items on rack 3 unless directed otherwise
by the food manufacturer.
Slow Roast
Slow Roast uses the upper and lower elements at low
temperatures to gently cook meat. Meat will be evenly
cooked throughout.
This mode is best suited for large boneless cuts of meat.
Place cookware in the oven and allow the oven to heat
up for about 10 minutes. Sear meat on the cooktop on all
sides, then place into the preheated cookware.
Rotisserie
Rotisseries uses heat radiated from the upper element.
Food is slowly turned on a skewer in the center of the
oven. This allows food to receive equal heat on all sides.
The Rotisserie mode is best suited for cooking large
pieces of meat (for example a whole chicken, turkey or a
large roast). This mode helps seal in flavor and juices
while allowing the meat to be cooked without the addition
of fats or liquids.
▯ The maximum weight allowed for the rotisserie is 12 lb
(6 kg).
▯ Use a meat thermometer to check the internal
temperature of the meat.
▯ Allowable oven temperature is 175 - 550°F (80 -
290°C).