Owner's Manual
11
Broiling
When broiling, no preheating is necessary unless recommended
otherwise in the recipe. Position food on grid in a broiler pan, and
then place it in the center of the oven rack. Close the oven door
toensure proper broiling temperature.
NOTE: Odors and smoke are normal the rst few times the oven
isused or if the oven is heavily soiled.
Changing the temperature when broiling allows more precise
control when cooking. The lower the broil setting, the slower
thecooking. Thicker cuts and unevenly shaped pieces of meat,
sh and poultry may cook better at lower broil settings. Place
thefood in the upper or lower oven. Refer to the “Positioning
Racks and Bakeware” section for more information.
On lower settings, the broil element will cycle on and off
tomaintain the proper temperature.
■ For best results, use a broiler pan and grid. It is designed
todrainjuices and help avoid spatter and smoke.
If you would like to purchase a broiler pan, one may
beordered. Please refer to the “Accessories” section
formoreinformation.
Convection Cooking
In a convection oven, the fan-circulated hot air continually
distributes heat more evenly than the natural movement of air
inastandard 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
andyielding crustier breads.
During convection cooking, the bake, broil and convection
(trueconvection only) elements cycle on and off in intervals to
maintain the oven temperature, while the fan circulates the hot air.
If the oven door is opened during convection cooking, the fan
willturn off immediately. It will come back on when the oven
dooris closed.
NOTE: The oven door must be closed for convection broiling.
Position the racks according to the “Positioning Racks and
Bakeware” section before starting convection cooking.
With convection cooking, most foods can be cooked at a lower
temperature for a shorter length of time. These adjustments can
be made using the following chart.
Setting Guidelines
Convect Bake Reduce the standard baking temperature
25°F (15°C).
Convect Roast Use standard recipe temperature. Cooking
time may be reduced by 15% to 30%
with Convect Roast so the food should be
checked for doneness early.
Convect Broil Use standard recipe temperature. Cooking
time may be reduced so the food should
be checked for doneness early.
Convert Time/Temp
Convection temperatures and times differ from those of
standardcooking. The Convert Time/Temp convection
featureisafunction that converts a standard thermal bake
orroast cook time and temperature into an ideal cook time
andtemperature for convection cooking. The displayed time
andtemperature will be the converted for convection values.