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BROILING
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat
from the upper broil element in the 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 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
the 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 may be 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.
4. Leave the door
open to the broil
stop position.
The door stays
open by itself,
yet the proper
temperature is
maintained in
the oven.
5. Press the BROIL pad.
6. Press the + pad for HI broil or
press the – pad for LO broil.
To change from HI Broil to LO
Broil, press the – pad once.
7. When broiling is finished press the
CLEAR/OFF pad. Serve the food
immediately, and leave the pan outside
the oven to cool during the meal for
easiest cleaning.
CLEAR
OFF
–
+
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