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using your new range: infrared broil mode
PREHEATING:
It is recommended that you DO NOT preheat the broil
burner before starting to cook. Only very fast cooking
foods, such as thin fillets of fish, would require preheating
so the surface of the food could brown in the same time
the food was cooked. If preheating is necessary, preheat
no more than 2 to 3 minutes.
getting great results!
• Be sure to defrost food before broiling.
• Broil with the door closed.
• Steaks should be at least 1” thick if rare meat
is desired.
• Turn foods over only once, after half the total cooking
time. It is not necessary to turn very thin foods (ham
slices, fillets of fish, etc.). Liver slices must be turned
over regarding thickness.
• Use a Minute Timer: Set it for the minimum time to
check the food.
RACK POSITIONS:
Before turning on the oven, place the rack in the
desired position.
#3 use this rack position when broiling beef steaks,
ground meat patties, ham steak and lamb chops 1” or
less in thickness; also, use when top browning foods.
#2 Use this rack position when broiling meat 1-1/8” or
more in thickness, fish, poultry, pork chops, ham steaks
1 “ or more in thickness and when broiling chicken halves.
utensils:
The porcelain coated broil pan is to be used in the
secondary oven. DO NOT cover it with aluminum foil.
Use metal or glass-ceramic bake-ware when top
browning casseroles, main dishes, or bread.
DO NOT use heatproof glass or pottery. This type of
glassware cannot withstand the intense heat of the
infrared broiler.
TIPS:
Broiling with a Regular Meat Thermometer:
• For accurately determining the degree of doneness
for a thick steak or chop (at least 1-1/2” thick), use a
regular meat thermometer. Insert the point of the
thermometer into the side of the meat to the center
of the steak or chop.
• For rare steaks, cook the side to 90 degrees F.
For medium or well-done steaks, cook the first side
to 100 degrees F. Turn and cook the second side to
desired internal temperature.
SETTING BROIL MODE:
In all the large main ovens, only the gas infrared
broiler heats in the BROIL mode. Place rack in position
recommended on previous page. For most foods that
require use of a NON-PREHEATED BROILER, set
food on two-piece broil pan and place in oven. For
very fast cooking foods in which the broiler may be
preheated for no more than 2 to 3 minutes, place food
and broil pan in oven after preheating is complete.
NOTE—Successful broiling requires constant
exposure to high, intense heat (infrared heat from
the gas broiler).
SETTING OVEN TO BROIL:
1. Set Thermometer to BROIL setting.
The Infrared broiler flame lights in 60 to 90 seconds
2. KEEP DOOR CLOSED throughout the broil
cycle. Your PERFORMANCE SERIES™ range comes
equipped with a porcelain enameled broil pan. This
pan is designed for use in the large main oven.
WARNING! FOR OPTIMUM PERFORMANCE, YOU
MUST TURN THE FAN OFF WHEN OPERATING IN
BROIL MODE.
OVEN HEATING LIGHT:
This light turns on when the oven heats and cycles off
when the set temperature has been reached. The
cycling continues as long as BROIL mode is set.
NOTE—In gas ovens, the intense heat emitted by
the infrared broiler makes it necessary to keep the
door closed.
infrared broil mode
CAUTION!
BE CAREFUL NOT TO DAMAGE THE SCREEN
COVERING THE INFRARED BROILER OF GAS
OVENS. IF THE SCREEN IS DAMAGED, AIR
CAN ENTER THE DISTRIBUTION BOX BEHIND
THE SCREEN, POSSIBLY RESULTING IN AN
EXPLOSION. DO NOT APPLY CLEANERS
OR WIPE SCREEN.
NOTE—It is impossible to use the oven and the
broiler simultaneously in the same oven. When one
is “ON” the other CANNOT be turned on.