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OvenOperations Built-inDHOvenCareandUseHanual
and Convection
Do not Preheatfor Broil or Convection Broil.
Broilwith the door closed.The control pane!will be damagedif
door isopen during broiling.
Always usethe broil pan packaged with your oven.
Use Timer tosignal when to turnfood over.
Mode Operation
, Use Broilwhen broiling meats, fish or poultry pieces upto 1-1/
4" thick.
, Use Convection Broilwhen broiling meats or poultry over 1-1/
4" thick.
To set the Broil and Convection Broil
modes:
1. For double ovens, select upper or lower oven.
You Will See
. Select BROIL or CONVECTION BROIL.
The temperature is automatically set at HI (550°F/
28800).
Message scrolls in display. ----=>
Touch
BROIL
or
CONVECTION
BROIL
3. Touch BROIL or CONVECTION BROIL to toggle
from Broil High, Broil Mediumand Broi!Low
temperaturelevels.
Select desired level
Message scrolls in display.
Touch
BROIL
or
Touch
CONVECTION
BROIL
UPPER
BRL71LRELTI&_ 5ELEETEL7
4. Select START. Touch
START
UPPER
8ROLL
5. To end this mode, select OVEN OFF.
Broit and Convection Broil Tips
, Placerack atthe rack levelneeded beforeturningon the oven.
Start broiling with a coo! oven and broiler pan.
Brushfishand leancutsofmeatwithvegetableoilbeforebroiling
to prevent sticking.
Start fish with skin side up.
, Start poultry with skin side down.
Turn foodonce halM'aythroughthe total cookingtime. Thicker
cutsof meat or poultry can beturned moreoften.
, Never use heatproof glass (Pyrex®)or pottery; they cannot
tolerate the high temperatures.
, Cleanbroil pan and grid after each use.
• Do not allow grease and fat to accumulate and remain
in pan.
• Do not use other pans for broiling, such as cookie
sheets, cake pans, half-sheet pans, jelly roll pans or
disposable aluminum pans.
Utensils:
Slottedtop grid on broiler pan lets fat drip away from the upper
heatingelement; this reduces spattering and smoking.
Whentopbrowningcasserolesortoasting bread,useonlymetal
or glass-ceramic (Pyroceram ®) such as Corningware ®
bakeware.
,_ 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.
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