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Broiling
Wall Oven
How to set
the oven
for broiling
If the meat has fat or gristle around the
edge, cut vertical slashes through both
about 2″ apart. If desired, the fat may be
trimmed, leaving a layer about 1/8″ thick.
Place the meat or fish on the broiler grid in
the broiler pan. Always use the grid so that
any fat will drip into the broiler pan;
otherwise the juices may become hot
enough to catch on fire.
Position a rack on the recommended rack
position as suggested in the Broiling Guide.
Leave the door open to the broil stop
position. The door will stay open by itself,
yet the proper temperature is maintained
in the oven.
Turn the Mode Selector Knob to NORMAL.
Turn the Temperature Control Knob to the
desired setting, up to 500°F. Most broiling is
done at temperatures above 400°F.
Turn the Oven Control Knob to BROIL.
When broiling is finished, turn the Oven
Control Knob to OFF.
NOTE: A cooling fan will turn on to cool
internal parts. This is normal, and the fan
may continue to run even after the oven is
turned off.
Single oven controls shown.
Mode Selector Knob Temperature Control Knob Oven Control Knob
The oven door has
a broil stop position.
The OVEN ON light and the oven interior
lights turn on and remain on until the oven
control knob has been turned to OFF.
The HEATING light turns on.
The broiler does not need to be preheated
for most broiling. However, foods that cook
quickly, such as thin strips of meat or fish
may require a short preheating period of
2 to 3 minutes to allow the food surface to
brown in the same time the food takes to be
cooked throughout.
Turn the food only once during broiling.
Time the foods for the first side according
to the Broiling Guide.
Use caution when reaching into the oven
during broiling as areas above the door may
be hot.
Aluminum
foil
You can use aluminum foil to line the broiler
pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just
like the grid.