KITCHENAID KEMC378 - Manual (Page 22)

22
• Thicker and unevenly shaped cuts of
fish, chicken and other meats may cook
better if you use lower broiling tempera-
tures when cooking to well-done.
Convection broiling
Use this setting when broiling thick cuts
of meat.
1. Position rack.
See “Broiling rack positions” in the
“Broiling tips” section for recommended
rack positions.
2. Close door.
NOTE: Do not try to convection broil with
the door open. The fan and elements will
not operate.
3. PRESS
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. PRESS
NOTE: If you want to change the convec-
tion broiling temperature after broiling has
begun, repeat Steps 3, 4, and 5.
PRESS
4
AUTOSENSOR
BROIL
CONVECTION
0
QUANTITY
0
QUANTITY
START
5. Set temperature (optional).
Do this step if you want to use variable
temperature broiling
6. PRESS
NOTE: If you want to change the broiling
temperature after broiling has begun,
repeat Steps 4, 5, and 6.
7. When broiling is done,
PRESS
Variable temperature broiling
• If food is cooking too fast or you want
the food to broil slower from the start, set
the broil temperature between 170°F
(77°C) and 325°F (163°C). The lower
temperature will slow the cooking.
PRESS
START
3
CONTROL
LOCK
2 5
4. PRESS
Once for MAXI BROIL
OR
Twice for ECONO BROIL
BROIL
MAXI
ECONO
BROIL
MAXI
ECONO
PRESS
U
sing Your Electric Convection Oven
BROIL
MAXI
ECONO
4452300Bv09c40 1/21/00 4:36 PM Page 22