KITCHENAID KGRT507 - Manuel (Page 35)

35
U
sing and C aring for Y our Oven
Convection Broil
Convection broiling is actually high-
temperature convection roasting. Use this
setting when broiling thick cuts of meat.
Results are similar to those you get when
using a rotisserie.
1. Position rack.
See “Broiling chart” later in this section
for recommended rack positions.
2. Preheat broiler for 5 minutes
before using.
3. Press CONVECTION BROIL.
4. Set temperature (optional).
Do this step if you want to set a tempera-
ture (up to 500°F [260°C]) other than
450°F (232°C).
NOTE: See your convection oven cook-
book for temperature recommendations.
5. Start oven.
NOTES:
• If you want to change the convection
broiling temperature after broiling has
begun, repeat Steps 3, 4, and 5.
• The fan will be delayed for 1 minute
to provide good ignition.
• The fan will cycle on and off during
convection broil.
PRESS YOU SEE
PRESS YOU SEE
4
0
0
PRESS YOU SEE
START
ON
NIGHT LIGHT
DEHYDRATE
COOK TEMP
ENTER
O
F
ON
NIGHT LIGHT
DEHYDRATE
COOK TEMP
ENTER
O
F
(example shows 400°F
[204°C] temperature
setting)
NIGHT LIGHT
O
F
DEHYDRATE
COOK TEMP
ENTER ON
(or 235°C)
9753310Av15(c70) 12/4/98 10:38 AM Page 35