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C Oven Care and Use ManualOven Operations
Page 22
BROIL AND CONVECTION BROIL TIPS
Broil and Convection Broil Mode Operation
1. Select twice for LOWER oven.
2. Select BROIL or
CONVECTION BROIL.
The temperature is automatically set at
HI (550ºF/288ºC)
3. Optional step:
To change the setting from HI, select a
500ºF for Medium Broil or 450ºF for Low
Broil temperature immediately before
starting.
4. Select START.
5. To end this mode, select the oven OFF
pad.
You Will See
• Place rack at the rack level needed before turning
on the oven.
• Start broiling with a cool oven and broiler pan.
• Brush fish and lean cuts of meat with vegetable oil
before broiling to prevent sticking.
• Start poultry with skin side down.
• Turn food after one half of the total cooking time.
Thicker cuts of meat or poultry can be turned more
often.
Utensils:
• Slotted top grid on broiler pan lets fat drip away from
the upper heating element; this reduces spattering
and smoking.
• When top browning casseroles or toasting bread, use
only metal or glass-ceramic (Pyroceram
®
) such as
Corningware bakeware.
• Never use heatproof glass (Pyrex
®
) or pottery; they
cannot tolerate the high temperatures.
CAUTION!
When broiling, open the door carefully. There may be
an accumulation of steam and smoke. Do not place
the hot broiler pan on the open oven door.
• Do not Preheat for broil or convection broil.
• Broil with the door closed.
• Always use the two piece broil pan packaged with
your oven.
• Use TIMER to signal when to turn food over.
• Use BROIL when broiling meats, fish or poultry
pieces up to 1-1/2” thick.
• Use CONVECTION BROIL when broiling meats or
poultry over 1-1/2” thick.
Touch
UPPER
LOWER
Touch
BROIL
or
Touch
CONVECTION
then BROIL
Touch
5
0
0
Touch
START
Touch
LOWER
OFF
HI
BROIL
500
o
BROIL
500
o
▲
!
To Set the BROIL and CONVECTION BROIL Modes: