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Convection Broiling
When broiling, no preheating is necessary unless recommended
otherwise in the recipe. During the Convect function, broil
elements and the fan operate to heat the oven cavity. Position
food on grid in a broiler pan, and then place it in the center of the
oven rack. Close the oven door to ensure proper broiling
temperature.
NOTE: Odors and smoke are normal the first few times the oven
is used 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 the
cooking. Thicker cuts and unevenly shaped pieces of meat, fish
and poultry may cook better at lower broil settings. Place the food
in the lower oven. Refer to the "Positioning Racks and Bakeware"
section for more information.
On lower settings, the broil element will cycle On and Off to
maintain the proper temperature.
� It is important not to cover foods so that surface areas remain
exposed to the circulating air, allowing browning and crisping.
� Keep heat loss to a minimum by only opening the oven door
when necessary. It is recommended to use the oven light to
monitor cooking progress.
� For best results, use a broiler pan and grid. It is designed to
drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, one may be
ordered. See the Quick Start Guide for contact information.
� Use a meat thermometer to determine the doneness of meats
and poultry. Check the temperature of pork and poultry in 2 or
3 different places, including the thickest part.
� Before convection cooking, position the rack(s) according to
the "Positioning Racks and Bakeware" section.
� For optimal cooking results, do not cover food.
� For best results, flip meats midway through cooking time.
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