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Tips for Broiling
Beef
Steaks and chops should always be allowed to rest
for five minutes before being cut into and eaten.
This allows the heat to distribute evenly through the
food and creates a more tender and juicy result.
Pieces of meat that are thicker than two inches
should be removed from the refrigerator 30 minutes
prior to cooking. This will help them cook more
quickly and evenly, and will produce less smoke
when broiling. Cooking times will likely be shorter
than the times indicated in the Broiling Chart.
For bone-in steaks or chops that have been
frenched (all meat removed from around the bone),
wrap the exposed sections of bone in foil to reduce
burning.
Seafood
When broiling skin-on fish, always use the Lo broil
setting and always broil the skin side last.
Seafood is best consumed immediately after
cooking. Allowing seafood to rest after cooking can
cause the food to dry out.
It is a good idea to rub a thin coating of oil on the
surface of the broiling pan before cooking to reduce
sticking, especially with fish and seafood. You can
also use a light coating of non-stick pan spray.
Vegetables
Toss your vegetables lightly in oil before cooking to
improve browning.
Warm
This function will maintain an oven temperature of
170 °F. The Warm function will keep cooked food
warm for serving up to three hours after cooking has
finished. The Warm function may be used without any
other cooking operations.
Setting the Warm Function
1
Turn the oven mode knob to select Warm.
2
Press Start.
3
Press Clear/Off at any time to cancel.
NOTE
The Warm function is intended to keep food
warm. Do not use it to cool food down.
It is normal for the fan to operate during the
Warm function.
Proof
This feature maintains a warm oven for rising yeast
leavened products before baking.
Setting the Proof Function
1
Use rack position 2 or 3 for proofing.
2
Turn the oven mode knob to select Proof.
3
Press Start.
4
Press Clear/Off when proofing is finished.
NOTE
To avoid lowering the oven temperature and
lengthening proofing time, do not open the oven
door unnecessarily. Check bread products early
to avoid over proofing.
Do not use the proofing mode for warming
food or keeping food hot. The proofing oven
temperature is not hot enough to keep foods
at safe temperatures. Use the Warm feature
to keep food warm. Proofing does not operate
when the oven is above 125 °F. Hot shows in
the display.
It is normal for the fan to operate during the
Proof function.
Meat Probe
The meat probe accurately measures the internal
temperature of meat, poultry and casseroles. It should
not be used during broiling, self clean, warming or
proofing. Always unplug and remove the meat probe
from the oven when removing food. Before using,
insert the probe into the center of the thickest part of
the meat or into the inner thigh or breast of poultry,
away from fat or bones. Place food in the oven and
connect the meat probe to the jack. Keep the probe
as far away from heat sources as possible.
Using the Meat Probe
1
Insert the meat probe into the meat.
2
Connect the meat probe to the jack.
3
The meat probe icon flashes in the display if the
meat probe is properly connected.
OPERATION
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