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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, OVEN LIGHTS,
INCREASE
and
IIECREASE
pads can be used for
either oven.
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
con
be broiled.
Follow
these directions to
keep spattering and smoking to
a
mini
marn.
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
may
be trimmed, leaving
a
layer
abou[
1/8
inch thick.
A
6,
0
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
v
e
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.
n
7,
CLEAR
OFF
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.
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.
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The door stays open
NOTE:
A fan may automatically turn on and off to
by itself, yet the
cool internal parts. This is normal and the fan may
proper temperature is
continue to run even after the oven is turned off.
maintained in the oven.
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tle.rt
Il(i,q(,)
❑
5. Press the BROIL
pad.
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B~O:L
A
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