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U sing and Caring for Your Oven
Convection broiling
Convection broiling is actually high-tempera-
ture convection roasting. Use this setting
when broiling thick cuts of meat. Results are
similar to those you get when using a
rotisserie.
1. Position rack.
See “Thermal broiling chart” on page 33
for recommended rack positions.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack. Turn
the pan so the long side is parallel to
the oven door for the most even heat
and the best airflow.
3. Close door.
NOTE: Do not try to convection broil with
the door open. The fan will not operate.
4. Choose Convection Broil
setting.
PRESS
5. Set temperature (optional).
Do this step if you want to set a tempera-
ture (up to 450°F) other than 450°F.
Example:
PRESS
(See convection oven cookbook for
temperature recommendations.)
YOU SEE
Example:
YOU SEE
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
START?
ON
04 0
CONVECTION
BROIL
DELAY
CLEAN
DEHYD
TIMED
LOCKED
ROTIS
START?
ON
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