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Oven Control Styles 1
or 2 - Broil
The broiler pan and its grid allow
dripping grease to drain and be kept
away from the high heat of the broiler.
DO NOT use the pan without its grid.
DO NOT cover the grid with foil. The
exposed grease could ignite.
To Broil - Control Style 1 or 2
1. Arrange oven rack while oven is still cool. Position the rack as suggested in
the chart below.
Rack Position From Top Food
1 Rare steaks
2 Ham slices, fish, medium steaks, hamburgers
and chops
3 Well-done foods such as chicken and lobster
2. Place the grid on the broiler pan, then place the food on the grid. DO NOT
use the broiler pan without the grid or cover the grid with aluminum foil.
The exposed fat could ignite.
3. Place the pan on the oven rack. Close the
oven door to the broil stop position when
broiling.
4. Turn Temperature Control Knob to the desired
broil setting. The broiling temperature can
be set at 2 different levelsHigh Broil (HI) or
Low Broil (LO). Most foods can be broiled at
the H I broil setting. Select the LO broil setting
to avoid excess browning or drying of foods
that should be cooked to the well-done
stage.
5. Push .
6. Broil on one side until food is browned; turn
and cook on the second side. Season and serve. Note: Always pull the rack
out to the stop position before turning or removing food.
7. When broiling is finished, turn Temperature Control Knob to OFF.
Should an oven fire occur, close the oven door closed and turn
off the oven. If the fire continues, use a fire extinguisher. DO NOT put water
or flour on the fire. Flour may be explosive.
Clock Style 2
Clock Style 1