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16
OVEN USE
BROIL AND CONVECTION BROIL
Broiling is cooking by intense infrared radiation supplied by the broil burner located at the top of the oven.
Place the broil pan in the center of the rack for best results.
Convection Broil is a movement of hot air, sealing all the juices in the meat being broiled. This method keeps
the meat moist inside with a crisp exterior. Place meat on a 2-piece broiler pan. Air will circulate around the
meat.
To Set the Oven for Broil and Convection Broil
CAUTION:
Pay special attention when setting the Oven Control knob on “BROIL”. If you
set the knob past the “BROIL”setting, the burner will not ignite.
Decide if you are going to use BROIL or CONVECTION BROIL. If you are going to
use regular broil, push the BROIL button (located on the Control Panel) and turn the Oven Control knob to
“BROIL”.
When the BROIL button is pressed you will hear a cooling fan begin to operate and feel an air current above
the oven door. This air current serves to keep the control area above the oven cooler during open door broiling. The
cooling fan must be running for the broiler to operate.
To use CONVECTION BROIL, push the CONV BROIL button (located on the Control Panel) and turn the Oven Control
knob to “BROIL”. The burner will ignite after the gas reaches the burner.
The “Oven On” indicator light will come on
to let you know that the broiler is currently on. During the broiling process, the infrared burner produces such
an intense heat that the burner will cycle on and off to maintain an efficient yet safe interior cooking
environment. This cycling process is indicated by the turning on and off of the HEATING and READY indicator
lights on the valve panel. All broiling must be done with the oven door closed. This will insure the best in
cooking performance while maintaining a cool exterior surface for comfortable use. When checking the
doneness of food while broiling, leave the door open only long enough to check temperature or determine
degree of doneness. Close door immediately after checking the food.
Foods Suitable for Broil
■ Top Browning: Casseroles, Breads ■ Appetizers ■ Meats ■ Poultry ■ Fish
Preheating
The broiler does not need to be preheated for most broiling. To increase browning or for very thin food,
preheat the broiler 5 to 8 minutes.
Using a Meat Thermometer to Broil
To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat
thermometer. Insert the point of the thermometer into the side of the meat to the center. Cook the first side to
90ºF for rare meat. Cook the first side to 100ºF for medium to well done. Cook the second side to the desired
degree for the doneness you want, 140ºF to 145ºF for rare, and 150ºF to 155ºF for medium and 160ºF to 165ºF
for well done. If you are cooking pork, cook to 160ºF. A large two-piece broil pan comes with your new range.
When you are broiling, always use both pieces. Do not cover the grid with aluminum foil. This slotted grid
allows the grease drippings to flow into the bottom of the pan keeping it away from the intense heat of the
infrared broiler burner. This helps to minimize the smoking and spattering of the grease.
NOTE:
When the oven is used for an extended period of time at a high temperature, the cooling blower may turn on. This is
normal. The cooling blower will also operate during Broil and the Self-Cleaning cycle. If the blower is not running during
these modes, do not use the oven. Call a qualified appliance technician to repair the unit.
Broiling Rack Position
The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry would
typically be broiled on rack position 2 or 3. Steaks, chops and hamburger would be broiled on rack position 4
Fig. 10