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TOP BROWNING
Top Browning is ideal for melting, crisping and toasting food surfaces. Use it for open face
sandwiches, pre-buttered muffins or browning cooked casseroles.
1. Place the food on the oven pan and place on the wire rack (position 2).
2. Close the door, set the lower knob to “BROIL”and the upper knob to “MEDIUM”.
3. When experimenting with new uses, watch the food to avoid overbrowning. If necessary the
browning cycle can be shortened by turning the upper knob to a lighter setting.
4. A ring indicates the end of the set time. The top browning cycle has been completed. The heating
elements will shut off automatically.
3) INSTRUCTIONS FOR BROILING
Always use the bake/broil tray assembly with the removable wire oven rack for broiling. No
preheating of the broiler is necessary.
Do not leave the broiler unattended when in use. Before using the broiler for the first time and after
use, wash the tray and the rack with warm, sudsy water. Do not cover the bake/broil tray assembly
or the oven wire rack with foil. This prevents fat and oils from draining, causing spatter and smoking,
and also restricts air circulation for proper ventilation.
BROILING
1. Place the wire oven rack in the upper shelf position (position 3 or 4).
2. Position the aluminium drip pan directly on the lower heating element.
3. Place the food to be broiled on the wire rack.
4. Leave the oven door half open.
5. Turn the lower knob to “BROIL”.
6. Turn the upper knob to “ON”.
7. When broiling is finished, turn the upper knob to “OFF” and the lower knob to position "●". Care
should be taken when removing the broiler pan and disposing of the grease collected while
broiling.
NOTE: While smoke is an inherent characteristic of good broiling, the following tips should
eliminate or greatly reduce smoking.
• Trim excess fat from meat and score the edges to prevent curling.
• For best results, thaw frozen meats before broiling. These two precautions will reduce or eliminate
smoke from the broiler.
• Placing the food on the rack in the tray allows the juices and fat to drip into the tray and decreases
spattering while broiling.
• If frozen steaks and chops are broiled, allow 1
1
/
2
to 2 times the required broiling time as that
required for unfrozen meat.
• If grease “pops” during broiling, turn the temperature control dial to a lower setting.
• Remove grease from the tray and wash the tray and rack after use.
• The broiler should be cleaned inside after each use. Too much grease accumulation causes
smoking. Use any non-abrasive cleaner and hot water.
• For very thick steaks and other thick foods, we recommend using the lower shelf position.