Convection Broiling
Broiling is cooking food by
intense heat from the upper unit
in the oven. Most
fwh
and tender
CU6
of meat can be broiled.
Follow
these steps to keep
spattering and smoking to a
minimum.
Step 1:
If meat has fat or gristle
near edge, cut vertical slashes
through both about 2“ apart. If
desired, fat may be trimmed,
leaving layer about 1/8” thick.
Step
2: Insert spatter shield onto
drip pan. Always use spatter shield
so fat drips into drip pan; otherwise
juices may become hot enough to
catch fire. Aluminum foil may be
used
to line broiler pan and spatter
shield. But, be CERTAIN to cut
openings in foil, to correspond with
slots in the spatter shield so fat
drips into pan below.
Step 3:
Touch Convection BROIL
pad.
“ENTER BROIL CODE”
flashes.
Step
4: Touch number pad 1 or 2
for desired Broil Code. Code 1
broils at
475°F.
Code 2 broils at
450°F.
Use Code 1 for thinner cuts
of
meat. “ENTER BROIL TIME”
flashes on display but usually it is
recommended that you preheat to
preprog
rammed
broding
temperature.
(See Step 5.)
Step 5: Touch START pad. “-200”
shows on display until temperature
reaches
200°F.
Then display shows
temperature rising in 5° increments.
Step 6: When preprogrammed
temperature is reached, oven signals
I
For
broilinEtime
and procedures,
refertoguide
incookbook.
and “ENTER BROIL TIME”
flashes on display. Place food on
broiler pan assembly.
I
Step
7: Open the door and insert
broiler pan with stop-locks resting
on guides on side walls of oven and
push toward rear of oven until it falls
into correct position under guides.
“Hot” appears on display when
door is opened.
To remove,
lift up rear of pan and
pull forward with stop-locks along
top edge of oven guides. Keep the
pan level during removal.
Note: If oven door remains closed,
oven will hold preprogrammed
temperature for 30 minutes and
then shut off.
Step 8:
Enter broiling time by
touching number pads in sequence.
For 25 minutes, touch 2,5,0 and O.
Questions and Answers
Q.
May I use aluminum foil to
line the drip pan and spatter
shield?
A. Yes,
if you mold the foil
thoroughly to the spatter shield
and slit it to conform to the slots
in the shield. Slots permit proper
drainage of meat juices into drip
pan, minimizing smoking and
spattering and preventing possibility
of fire from overheated drippings.
Q. When broiling, is it necessary
to always use the spatter shield in
the pan?
A. Yes. Using the spatter shield
suspends the meat over the pan. As
the meat cooks, the juices fall into
the pan, thus keeping meat drier.
Juices are protected by the shield
and stay cooler, thus preventing
excessive spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always
salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry or
fish, brush each side often with
butter.
Q. Why are my meats not
turning out as brown as they
should?
A. In some areas, the power
(voltige)
to the oven maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan assembly with
food in
oven. Turn food only once during
broiling.
Q. Do I need to grease my broiler
spatter shield to prevent meat
from sticking?
A. The spatter shield is designed to
reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface.
However, spraying the shield
lightly before cooking with a
vegetable cooking spray will make
cleanup easier.
Oven, light and fan shut off.
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