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Operating Instructions ( B roil )
BROIL:
Broiling is cooking by intense infrared heat supplied by the inner and outer broil
elements. It is an extremely tasty way to prepare fatty type foods and healthier than frying.
Foods suitable for Broiling:
- Appetizers
- Meats, marinated meats, steaks...
- Poultry
- Fish
- Top Browning: Casseroles, Garlic Toast...
Tips:
- First remove excess fat from meats
- Salt and Pepper before broiling.
- To keep fish or lean meats juicy, brush melted
butter on the top.
- Foods requiring turning should be turned only
once, for best results.
USING THE BROIL:
Position rack on the number 4 or 5 rack position near the broil element (position 6 is not
recommended for the best results). Place food in oven on broil pan and remember
you must leave
oven door open
to the Broil Stop position during broiling or the oven will cycle off.
No need to preheat.
Standard broil mode uses the inner and outer broil heating
elements.
1. Press upper or lower oven
Broil.
2. Press any number key and
Hi will be displayed where
you usually see the temperature digits.You may leave it
on
Hi or set at any temperature from 100°F to 550°F.
(High is 550°F. )
3. The word
On will be displayed whenever the oven is
heating.
When in broil the oven cooling motors will come on immediately.
Note: Please refer to the Temperature guidelines from
FSIS
on page 9 when broiling meat.
COOLING
FAN
VENTS
DURING BROIL
CONCEALED
BROIL
ELEMENT
903-fig 01
903fig 35
6
5
4
3
2
1