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7. When broiling is done, turn
off oven.
PRESS
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 and
325°F (77°C and 163°C). These tempera-
ture settings allow the broil heating
element to cycle and to slow cooking.
The lower the temperature, the slower
the cooking.
• Thicker cuts and unevenly-shaped
pieces of meat, fish and poultry may
cook better if you use lower broiling
temperatures. (See the “Broiling chart” for
temperature recommendations.)
Example:
YOU SEE
(time of
day)
Convection Broil
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 the “Broiling chart” 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.
U sing and Caring for Your Oven
9753308Av11(c63) 9/2/98, 3:13 PM27