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About the time features.
Convection Broil
Broiling is cooking by intense top heat. The metal shelf
must be in place on the shelf supports when convection
broiling. Most fish and tender cuts of meat can be
broiled.
Press Convection BROIL HI-LO once for High (450°F.)
or twice for Low (425°F.).
To preheat, press START.
When the temperature is reached, the oven signals.
Place the food on the broiler pan and place it on
the oven shelf. If the oven door remains closed, the
oven will hold the temperature for 30 minutes and
then shut off.
Enter the desired broiling time.
Press START.
If you do not want to preheat, skip steps 2 and 3.
Cooking Tips
■ If meat has fat or gristle around the edge, cut vertical
slashes through both about 2 inches apart. If desired,
fat may be trimmed, leaving a layer about 1/8 inch
thick. This will help keep spattering and smoking to
a minimum.
■ When using the broiler pan, be sure to use the
spatter shield; otherwise, meat juices may become hot
enough to catch fire.
■ If you use aluminum foil to line the drip pan or
spatter shield, you must mold the foil tightly to it.
Cut slits in the spatter shield so fat and meat juices
drain into the drip pan.
5
4
3
2
1
26
Convection Broil—Place the broiler
pan (spatter shield and drip pan) on
top of the shelf.
4
132
56
79
0
8
DISPLAY ON/OFF
EXPRESS COOK 1-6
CONVECTION
BROIL
HI-LO
START
PAUSE