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.—
BROILING
—
ur
double oven has controls for the upper oven
and
the lower oven. Be sure to set the correct
control. Pads on the left side of the panel are for
the upper oven. Pads on the right side of the panel
are for the lower oven. The TIMER ON/OFF,
COOK TIME, STOP TIME, INCREASE and
DECREASE pads can be used for either oven.
“—
1.
2.
3.
If
the meat has
fat
or gristle around
the
edge,
cut
vertical slashes
throu&h
both about
2
inches apart.
If
desired, the
fat
may be trimmed,
leaving:
a layer
about
1/8
inch thick.
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.
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
oven is connected to 208 volts, you may wish
to use a higher position.
Leave door open to
the broil stop position.
The door stays open
by itself, yet the
proper temperature is
maintained in the
.,
ten.
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. You can
broil
in
the upper or the lower oven. Most fish and tender cuts
of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food using tongs 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
prefemed
doneness.
(a
6. Press the INCREASE pad for HI
Broil or press the DECREASE pad
@
for LO Broil.
To change from HI Broil to LO Broil,
v
press the DECREASE pad once.
9
0
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.
J
5. Press the BROIL pad. Preheating the
HI
=
Q
B;o&
elements is not necessary.
(See
the
Comments column in the Broiling
A-
Guide.)
27