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Operation
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Operation
Broiling
Broiling
BROIL (Infrared Broil)
The broil burner at the top of
the oven heats the metal screen
until it glows. Heat radiates
from the GourmetGlo™ infrared
broiler located at the top of the
oven cavity. The distance
between the foods and the broil
elements determines broiling
speed. For “fast” broiling, food
may be as close as 2 inches (5 cm) to the broil element or on the top
rack. “Fast” broiling is best for meats where rare to medium doneness
is desired. Use this setting for broiling small and average cuts of meat.
CONVECTION BROIL
(Infrared Convection Broil)
The top burner operates at full
power. This function is exactly
the same as regular broiling
with the additional benefit of air
circulation by the motorized fan
in the rear of the oven. Smoke
is reduced since the airflow also
reduces peak temperatures on
the food. Use this setting for
broiling thick cuts of meats.
infrared broil
infrared convection broil
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the
food and the broil element. Choose the rack position based on
desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches
thick and is also more suitable for flat pieces of meat. Convection
broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results,
especially for thick cuts. The meat sears on the outside and retains
more juices and natural flavor inside with less shrinkage.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. Place broiler pan in oven.
3. Set the oven temperature control knob to “Broil”. Turn on the
convection fan if you wish to convection broil.
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling the broil element does
not cycle on and off. With closed door broiling the broil element
might cycle on and off if an extended broiling time is required. A
built-in smoke "eliminator" in the top of the oven helps reduce
smoke and odors.