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Convection Broil (some models)
Convection broiling is actually high-
temperature 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 “Broiling chart” later in this section
for recommended rack positions.
Using and Caring for Your Oven
7. When broiling is done, turn
off oven.
Variable temperature broiling
• If food is cooking too fast or you want the
food to broil slower from the start, set the
broil temperature between 170°F (77°C) and
325°F (163°C). These temperature settings
allow the broil burner to cycle and to slow
cooking. The lower the temperature, the
slower the cooking.
PRESS YOU SEE
CANCEL
OFF
(display will go blank)
• Thicker cuts and unevenly-shaped
pieces of meat, fish and poultry may
cook better if you use lower broiling tem-
peratures. (See the “Broiling chart” for
temperature recommendations.)
NIGHT LIGHT
O
F
DEHYDRATE
COOK TEMP
ENTER
ON
START
PRESS YOU SEE
6. Start oven.
NOTE: If you want to change the broil-
ing temperature after broiling has begun,
repeat Steps 4, 5, and 6.
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