In CONVECTION BROIL mode, intense radiant heat comes entirely from the top element to brown and sear the surface of the food while both convection fans run continuously to circulate hot air around the oven cavity. The convection elements in the back of the oven are not in use. CONVECTION BROIL mode shortens broiling times for thicker cuts of meat, fish and poultry. The temperature probe cannot be used with this mode.
Gorgonzola Crusted Scallops with Mango & Sweet Onion Ratouille Recipe
Roasted Red Peppers Recipe