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20 21
OPERATION
OPERATION
BROIL (Infrared Broil)
The broil burner at the top of the oven heats the metal
screen until it glows. Heat radiates from the Gourmet-
Glo™ 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
benefi t of air circulation by the motorized fan in the
rear of the oven. Smoke is reduced since the airfl ow also
reduces peak temperatures on the food. Use this setting
for broiling thick cuts of meats.
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 fl at 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 fl avor 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 switch 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.
Broiling
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They
are designed to provide drainage of excess liquid and
fat away from the cooking surface to help prevent
splatter, smoke, and fi re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fi sh with butter several times as they
broil to prevent drying out. To prevent sticking, lightly
grease broiler tray.
• Broil on fi rst side for slightly more than half the
recommended time, season, and turn. Season second
side just before removing.
• ALWAYS pull rack out to stop position before turning
or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce
meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you
remove the food. Drippings will bake onto the pan if it
is left in the heated oven after broiling. While pan is
hot, place damp paper towel over grid. Drizzle with
liquid dishwashing detergent and pour water over grid.
This will make cleaning of the pan easier, or the broiler
pan can be lined with aluminum foil to make cleaning
easier. Be sure the foil extends up the side of the pan.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is
the closest to the oven bottom.
95%
80%
65%
50%
35%
25%
6
5
4
3
2
1
Broiling