Kitchen tip of the week.

Convection Cooking Information. Part 3

Convection Broil is ideal for cooking foods such as thinner cuts of meat; fillets of fish; boneless, skinless chicken; vegetables and garlic bread.
During convection broiling, the broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air. The circulating air creates a seal on all sides
of the food so that turning of foods is often not necessary.
The temperature is preset at 450°F (232°C), but can be changed to a different temperature. Cooking times will vary depending on the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil elements and fan will turn off after 30 seconds. They will come back on once the door is closed.
Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.