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9
OVEN COOKING
Broil Notes:
• See Broiling Chart (page 10), for foods and broiling time.
• If more than 30 seconds elapse between selecting Broil
and setting the temperature, the oven will not be set and
the display will return to the previous display.
• “High” is used for most broiling. Use a lower broil
temperature when broiling longer cooking foods or thin
pieces of food. The lower temperature allows food to
cook to the well done stage without excessive browning.
• Expect broil times to increase and browning to be
slightly lighter if the appliance is installed on a 208 volt
circuit.
• Food should be turned halfway through broiling time.
• Broil times may be longer when lower broiling tempera-
tures are selected.
• Convect broiling is generally faster than conventional
broiling. Check for doneness at the minimum recom-
mended time.
Broil
For best results when broiling, use a pan designed for
broiling. For additional broiling tips, see “Cooking Made
Simple” booklet.
To set Broil:
1. Place the oven rack in the proper rack position (see
Broiling Chart)
2. Place food in the oven.
3. Turn the Options knob to display Broil.
4. Select Broil using the Quickset pads or the Options knob.
5. Select HIGH for high broil or select LOW for low broil.
• The oven has a variable broil feature, which means lower
broil temperatures can be selected. To select a lower
temperature, turn the Set knob. Press the knob to set
the lower temperature. Variable broil temperatures can
be set from 300° F to 550° F.
• The display will show BROIL and the actual oven
temperature.
6. Close the oven door.
7. Press the CANCEL pad when broiling is
done.
Convect Broil (select models)
For best results when broiling, use a pan designed for
broiling. The oven door should be closed when broiling.
Preheating is not necessary.