Operation, Broil function – FARBERWARE 103718 Countertop Convection Oven User Manual

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Broil function

NOTE: When using the broiling function, only the upper heating elements (17) are

being used. They continuously cycle on and off to maintain a maximum temperature

in the appliance. Place the broil rack (14) on the top oven rails (16) while the drip

tray (13) is placed on the middle rails.

Place the baking/drip tray

(13) on the lowest oven rails (16) (ill.



Turn the

TEMP control knob (19) to 450°F.

Turn the

FUNCTION control knob (20) to BROIl


Preheat the appliance for 15 minutes, by turning the time control knob

(21) to

15. The POWER indicator (18) turns on.

After the preheat cycle has finished, the

POWER indicator (18) turns off and a

bell rings.

Place the food to be broiled on the broil rack

(14). Brush food with oil or sauces

as required.

Place the broil rack

(14) on the highest possible oven rail (16). The food should

be placed as close as possible to the upper heating elements (17) without

touching them.

Turn the

TEMP control knob (19) to the required temperature.

Turn the

TIME control knob (21) to STAY ON or to the required time. The

POWER indicator (18) turns on.

If a time was set, a bell will ring at the end of the cycle, to indicate the cycle has

finished, and the appliance switches off. The POWER indicator (18) turns off.

If no time was set, turn the

TIME control knob (21) to OFF after the broiling is

completed. The POWER indicator (18) turns off.

NOTE: It is recommended to leave the door (10) slightly ajar; this will keep the upper

heating elements (17) on and will ensure a more consistent temperature in the


NOTE: The following broiling temperatures and times are recommendations only.

Adjust them to your personal preferences and needs. They are based on meats at

refrigerator temperatures and an oven that was preheated at 450°F for 15 minutes.

Roasting frozen food will take considerably longer.



Time per lb. (minutes)

Rib steak


20 – 25

T-bone steak


20 – 25



15 – 20

Pork chops


20 – 25

Lamb chops


20 – 25

Chicken legs


30 – 35

Fish fillets


20 – 25

Salmon steak


20 – 25

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