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Facilità d'uso
In many cases standard bake yields superior results over convection. USING CONVECTION BROIL AND BROIL To Set the Oven for Convection Broil and Broil _CAUTION: Pay special attention when setting the Oven Control knob on "BROIL". If you set the knob past the "BROIL" setting, the burner will not ignite. 17 OVEN USE Decide if you are going to use BROIL or CONVECTION BROIL. If you are going to use regular broil push the Broil button (located on the Control Panel) and turn the Oven Control knob to "BROIL" To use Convection Broil push the Convection Broil button (located on the Control Panel) and turn the Oven Control knob to "BROIL"The burner will ignite after the gas reaches the burner. The "oven on"indicator light will come on to let you know that the broiler is currently on.During the broiling process, the infra-red burner produces such an intense heat that the burner will cycle on and off to maintain an efficient yet safe interior cooking environment. The HEATING indicator light on the valve panel cycles on and off with burner to let the user know when the burner is lit.This cycling process is used to evenly distribute and safely control the intense heat that the broil burner produces. The cycling feature prevents the burner from producing range-damaging heat. Rack Position The rack position depends on the type and thickness of the food. Thick pieces of meat or poultry (1"or more) would typically be broiled or convection broiled on rack position 3. Steaks, chops and hamburger would typically be broiled on rack position 4. If top browning casseroles or bread, the thickness of the food would indicate the rack position. Casseroles and bread would typically be browned on rack position 2 (see instructions below for more information). Preheating For best broiler performance, preheating for 10 minutes improves searing of the food's outside layer, seals in natural juices and flavors, gives a more even cooking pattern, and takes less time to cook. Convection Broil Convection Broil is cooking by intense infrared radiant heat supplied by the broil burner while a fan at the back of the oven circulates hot air in a continuous pattern around the food. Convection broil cooks the food with better results for thicker cuts of meat.The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage. Foods Suitable for Convection Broiling: rack position (same positions for broiling) Thicker Cuts of Meat (1"or more) #3 Thicker, Irregular-sized Pieces of Poultry (1"or more) #2 or #3 Thicker Pieces of Fish (1"or more) #3 Top Browning: Casseroles and Breads #2 or #3 Regular Broil Broil is cooking by intense infrared radiant heat supplied by the broil burner located at the top of the oven. Foods Suitable for Broiling: rack position Appetizers #3 or #4 Meats, Poultry, Fish (under 1") #4 Top Browning: Casseroles and Breads #2 or #3 18 OVEN USE NOTE: The broiler pan for both broiling and convection broiling should be placed all the way to the back of the oven and centered on the rack for best results. Using a Meat Thermometer to Broil and Convection Broil To accurately determine the doneness of a thick steak or chop (1-1/2 inches thick or more), use a meat thermometer.Insert the point of the thermometer into the side of the meat to the center. Cook the first side to 90°F for rare meat. Cook the first side to 100°F for medium to well done. Cook the second side to the desired degree for the doneness you want, 140°F to 145°F for rare, and 150°F to 155°F for medium and 160°F to 165°F for well done. If you are cooking pork, cook to 160°F. A large two-piece broil pan comes with your new range.When you are broiling, always use both pieces. Do not cover the grid with aluminum foil.This slotted grid allows the grease drippings to flow into the bottom of the pan keeping it away from the intense heat of the infra-red broiler burner.This helps to minimize the smoking and spattering of the grease. To Get the Best Results ■ Defrost the food before starting to cook. ■ Put food on broiler pan, center and push broiler pan to the very back of oven rack. ■ Set a minute timer for the minimum time to check the food. ■ Steaks should be at least one inch thick, if a rare doneness is desired. It is difficult to get rare with meat that is thinner, or to get a nice brown piece of meat. ■ After half the total cooking time, turn the food over only once. It is not necessary to turn over thin foods (fillet of fish, ham slices, etc.). Liver slices must be turned over. ■ Use a two-piece broil pan. Two-piece broil pans are designed to minimize smoke and spatter. DO NOT cover the slotted grid with aluminum foil.This will catch the grease and could cause a fire. ■ When top browning use metal or glass-ceramic bakeware. DO NOT use heat-proof glass or pottery as this type of glassware cannot withstand the intense heat of the broiler burner. NOTE: You cannot use the broiler burner and the bake burner at t...
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