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Your double oven has controls for the upper oven
Broiling is cooking food by intense radiant heat from
and the lower oven. Be sure to set the correct
the upper broil element in the oven. You can broil in
control. Pads on the left side of the panel are for
the upper or the lower oven. Most fish and tender cuts
the upper oven. Pads on the right side of the panel
of meat can be broiled. Follow these directions to
are for the lower oven. The TIMER ON/OFF,
keep spattering and smoking to a minimum.
COOK TIME, STOP TIME, INCREASE and
DECREASE pads
can be used for either oven.
Turn the food only once during broiling. Time the
foods for the first side according to the Broiling Guide.
Turn the food, then use the times given for the second
side as a guide to preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through
both about 2 inches apart.
If desired, the fat maybe trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a flat shelf on the recommended shelf
position as suggested in the Broiling Guide.
Most broiling is done on C position, but if your
range is connected to 208 volts, you may wish
to use a higher position.
4.
Leave door open to
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the broil stop position.
3
The door stays open
by itself, yet the
proper temperature is
maintained in the oven.
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5.
Press the BROIL pad.
BROIL
6. Press the INCREASE pad for HI
Broil or press the DECREASE pad
for LO Broil.
To change from HI Broil to LO Broil,
press the DECREASE pad once.
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7. When broiling is finished press the
CLEAR
CLEAR/OFF pad. Serve the food
OFF
immediately, and leave the pan
outside the oven to cool during the
meal for easiest cleaning.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.