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37
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
Operation
36
Solving Baking Problems
Baking problems can occur for many reasons. Check the chart below
for the causes and remedies for the most common problems. It is
important to remember that the temperature setting and cooking
times you are accustomed to using with your previous oven may vary
slightly from those required with this oven. If you find this to be true,
it is necessary for you to adjust your recipes and cooking times
accordingly.
Problems Cause Remedy
Cakes burned on the 1. Oven was too hot 1. Reduce temperature
sides or not done
2. Wrong pan size 2. Use recom. pan size
in center
3. Too many pans 3. Reduce no. of pans
Cakes crack on top 1. Batter too thick 1. Follow recipe
2. Oven too hot Add liquid
3. Wrong pan size
2. Reduce temperature
3. Use recom. pan size
Cakes are not level 1. Batter uneven 1. Distribute batter even
2. Oven or rack not level 2. Level oven or rack
3. Pan was warped 3. Use proper pan
Food too brown on 1. Oven door opened 1. Use door window to
bottom too often check food
2. Dark pans being used 2. Use shiny pans
3.
Incorrect rack position
3.
Use recom. rack position
4. Wrong bake setting 4. Adjust to conventional
5. Pan too large
or convection setting
as needed
5. Use proper pan
Food too brown on 1. Rack position too high 1. Use recom. rack position
top
2. Oven not preheated 2. Allow oven to preheat
3. Sides of pan too high 3. Use proper pans
Cookies too flat 1. Hot cookie sheet 1. Allow sheet to cool
between batches
Pies burned around 1. Oven too hot 1. Reduce temperature
edges
2. Too many pans used 2. Reduce no. of pans
3. Oven not preheated 3. Allow oven to preheat
Pies too light on top 1. Oven not hot enough 1. Increase temperature
2. Too many pans used 2. Reduce no. of pans
3.
Oven not preheated
3.
Allow oven to preheat
Common Baking Problems/Remedies
Operation
Baking