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Convection Broil is good for broiling fish or
smaller cuts of meat. When set at Convection
Broil, both top elements operate whenever
heating.
If the meat has fat or gristle around the
edge, cut vertical slashes through both
about 2″ apart. If desired, the fat may be
trimmed, leaving a layer about 1/8″ thick.
Place the meat or fish on the broiler pan
and grid. Always use the grid so that any
fat will drip into the broiler pan; otherwise
the juices may become hot enough to catch
on fire.
Position rack in oven.
Close the door. Always broil with the door
closed.
Turn the Oven Mode knob to
CONVECTION BROIL.
Turn the Temperature knob to LOW
BROIL or HIGH Broil. The broiling
temperature will be automatically set. LO
or HI will appear in the display depending
on the automatic broil temperature
selected.
The oven and the oven interior lights will
turn on immediately and stay on until the
oven is turned off.
The convection fan will turn on (after a
short delay).
When broiling is finished, turn the
Oven Mode knob and the Temperature
knob to OFF.
NOTE: A cooling fan will turn on to cool
internal parts. This is normal, and the fan
may continue to run even after the oven is
turned off.
The broiler does not need to be preheated
for most broiling. However, foods that cook
quickly, such as thin strips of meat or fish,
may require a short preheating period of
2 to 3 minutes to allow the food surface to
brown in the same time the food takes to
be cooked throughout.
Turn the food only once during broiling.
NOTE: Convection broil will not work if
the temperature probe is plugged in. Never
leave your probe inside the oven during a
broil cycle.
Convection Broiling
Wall Oven