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9
Setting Oven Controls
(continued)
Should an oven fire
occur, close the oven door and turn the
oven off. If the fire continues, throw
baking soda on the fire or use a fire
extinguisher. DO NOT put water or flour
on the fire. Flour may be explosive.
To Broil
1. Arrange oven rack while oven is still cool. For rare meats, position the broiler
pan closer to the element (upper position). For well-done foods such as chicken,
lobster tails or thick cuts of meat, position the pan further from the element
(lower position).
Rack Position From Top Food
1 Rare steaks
2 Ham slices, fish, hamburgers and medium
steaks and chops
3 Well-done foods such as chicken and lobster
2. Turn the Selector and Temperature knobs to BROIL. You may adjust the
Temperature knob down to avoid excess browning or drying of foods that should
be cooked to the well-done stage. To sear rare steaks, allow the element to
become red-hot—about 2 minutes—before placing food in the oven.
3. Place the grid on the broiler pan, and then place the meat on the grid. DO NOT
use the broiler pan without the grid or cover the grid with aluminum foil. The
exposed fat could ignite.
4. Place the pan on the oven rack. Leave the door open at the broil stop
position while broiling. The door will stay in this position without closing.
5. 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.
6. When broiling is finished, turn the Temperature and Selector knobs to OFF.
Broiler Grid
Pan
Broil Stop Position