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Operating the Oven
Your range offers two broil modes:
• Broil
• Convection Broil
Broiling is a quick and flavorful way to prepare many
foods, including steaks, chicken, chops, hamburgers and
fish.
WARNING
• To avoid burns, keep the oven door completely shut
when using the broil modes.
• To avoid damage to the meat probe, remove it from
the oven when using either of the broil modes.
Broil
This mode uses a top heat source. It is best for broiling
smaller amounts of food.
Convection Broil
This mode uses a combination of the convection fan and a
top heat source. It is best for items that do not need to be
flipped such as thinner cuts of meat, fish and garlic bread.
Broiling Tips
• It is normal and necessary for some smoke to be
present to give the food a broiled flavor.
• Setting the timer is recommended to time the broiling
process.
• Always use a broiler pan and grill to provide drainage
for excess fat and grease. Doing so will reduce spat-
ter, smoke and flare-ups.
• Start with a room temperature broiler pan for even
cooking.
• Use tongs or a spatula to turn and remove meats.
Never pierce meat with a fork because the natural
juices will escape.
• Broil food on the first side for a little more than half of
the recommended time, then season and turn. Season
the second side just before removing the food from
the oven.
• To prevent sticking, lightly grease the broiler grill.
Excess grease will result in heavy smoke. For easier
cleaning, remove the broiler pan and grill when the
food is removed.
Convection Roast
Your range’s convection roast mode uses a combination of
the convection fan and heat sources above and below the
food. It is best for rib roasts, turkeys, chickens, etc.
Roasting Tips
• All baking modes can be used to successfully roast
in your oven. However, the convection roast mode is
recommended to produce meats that are deliciously
seared on the outside and succulently juicy on the
inside in record time. Foods that are exceptional,
when prepared in the convection roast mode, include:
beef, pork, ham, lamb, turkey, chicken and cornish
hens.
• Always roast meats fat side up in a shallow pan, using
a roasting rack. Always use a pan that fits the size of
the food being prepared. No basting is required when
the fat side is up. Do not add water to the pan. It will
cause a steamed effect. Roasting is a dry heat pro-
cess.
• Poultry should be placed breast side up on a rack in a
shallow pan that fits the size of the food.
• When using the roast mode, do not use pans with tall
sides. They interfere with the circulation of heated air
over the food.
• If using a meat thermometer, insert the probe halfway
into the center of the thickest portion of the meat. For
poultry, insert the thermometer probe between the
body and leg into the thickest part of the inner thigh.
To ensure an accurate reading, the tip of the probe
should not touch bone, fat or gristle. Check the meat
temperature ²/
³
of the way through the recommended
roasting time. After reading the meat thermometer
once, insert it ½ inch further into the meat, then take
a second reading. If the second temperature registers
below the first, continue cooking the meat.
• Remove meats from the oven when the thermometer
registers 5 to 10°F below the desired temperature.
The meat will continue to carry-over.
• Allow roasts to stand 15 to 20 minutes after roasting
in order to make carving easier.
• Roasting times always vary according to the size,
shape and quality of meats and poultry. Less tender
cuts of meat are best prepared in bake mode and may
require moist cooking techniques. Follow your favorite
cookbook recipes.
• Reduce spatter by lining the bottom of the roasting
pan with lightly crushed aluminum foil.
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