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SETTING OVEN CONTROLS
SETTING BROIL
This mode is best for meats, sh and poultry up to 1”
thick. Broiling is a method of cooking tender cuts of meat
by direct heat under the broil element of the oven. The
high heat cooks quickly and gives a rich, brown outer ap-
pearance. The BROIL pad controls the Broil feature. An
optional Searing Grill, Broiler Pan and Insert are available
via the enclosed accessories brochure (Figure 2 & 3). The
optional broil pan and broil pan insert used together allow
dripping grease to drain and be kept away from the high
heat of the oven broiler. The oven can be programmed
to broil at any temperature from 400°F to 550°F with a
default temperature of 550°F.
Broiling Tips:
• For optimum browning, preheat the broil element for 2
minutes.
• Broil one side until the food is browned; turn and cook
on the second side. Season and serve.
• Always pull the rack out to the “stop” position before
turning or removing food.
• Always use the broiler pan and its cover when broiling.
It allows the dripping grease to be kept away from the
high heat of the broil element (see Figure 2).
• For best broiling results, broil with the oven door in the
broil stop position (see Figure 1).
• If using a Searing Grill (available by mail order), preheat
the grill for 5 to 10 minutes before placing your meat.
• DO NOT use the broil pan without the insert. DO NOT
The exposed
grease could catch re.
1. Arrange the interior oven rack
2. Press the BROIL pad. “- -” will appear in the display.
3. Press the UP or DOWN ARROW pad until the desired
broil setting level appears in the display. Press the UP
ARROW pad for HI broil or the DOWN ARROW pad
for LO broil. Most foods may be broiled at the HI broil
setting. Select the LO broil setting to avoid excess
browning or drying of foods that should be cooked to
the well-done stage.
4. Preheat for 2 minutes before broiling.
5. Place the broiler pan insert on the broiler pan. Then
place the food on the broiler pan insert. DO NOT use
the broiler pan without the insert. DO NOT cover the
broiler insert with foil. The
exposed grease could
ignite.
6. Place the broiler pan on
the oven rack. Be sure
to center the broiler pan
directly under the broiler
element. Make sure
the broil stop position
(See Figure 1).
7. 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.
8. To stop broiling press CANCEL.
Accessories available via the enclosed brochure:
Searing
Grill
Broiler
Pan
Broiler Pan
& Insert
Broiler
Insert
Figure 2 Figure 3
WARNING
Should an oven re occur, leave the oven door closed and
turn off the oven. If the re continues, throw baking soda
on the re or use a re extinguisher. DO NOT put water
or our on the re. Flour may be explosive and water can
cause a grease re to spread and cause personal injury.
Food Item
Rack
Position
Temperature
Setting
Cook Time
Doneness
1st side 2nd side
Steak 1” thick 3rd or 4th HI 6:00 4:00 Rare
3rd or 4th HI 7:00 5:00 Medium
Pork Chops 3/4” thick 3rd or 4th HI 8:00 6:00 Well
Chicken - Bone In 3rd LO 20:00 10:00 Well
Chicken - Boneless 3rd or 4th LO 8:00 6:00 Well
Fish 3rd HI 13:00 - Well
Shrimp 3rd HI 5:00 - Well
Hamburger 1” thick 3rd or 4th HI 9:00 7:00 Medium
3rd or 4th HI 10:00 8:00 Well