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Broiling
Wall Oven
Int vduction
to broiling
Different broil elements are used in each
broil mode as described below. There are
3 ditterent broil modes, each providing a HI
and a LO setting.
. The HI setting call be used to seal in
juices or provide intense browning or
charring when needed (a higher rack
is generally used).
* The LO setting call be used when fl)ods
need adequate browning and also need to
be thoroughly cooked through (a lower
rack is used tot large food items such as
pork tenderloin or London Broil).
Dual Broil - Both tile inside and outside
broil elements are used ill this broil mode.
Use this mode fk)r fidl broiler pan fi)od loads.
See tile How to set the oven /br broilit_t{"section.
HI - Full broiler pan - hamburgers; roast
vegetables such as whole peppers, eggplant,
corn, assorted oat vegetables, kabobs and ve W
thin meats such as smoked pork chops
LO - Full broiler pan - fish fillets
Std Broil - ljses the inner element only -
rise tk)r smaller food loads. See tile How to set
the 0"ue_/br b*oilit_g"section.
HI - Small rood quantity- (2-4) hamburgers
or 1/2"-1" pork chops or steaks
LO - Small fl_od quantity- (2-4) chicken
breasts or fish fillets
Convection Broil - Uses both the inside
and outside broil elements and tile convection
fhn. See tile How to set the oven fin _otme(tio*_
broilit_Ksection.
HI - 1½"-2" thick steaks, London Broil
and chicken breasts (seals in juices without
overbrowning)
LO - Large pork tenderloin or beef roast
(pro\ ides adequate browning along with
thorough cooking)
© ©°©
c-u u-n
Aluminum
/oil
You call use aluminum fl)il to line tile broiler
pan and broiler grid. However, you must mold
the fl)il tightly to the grid and cut slits in it just
like the grid.
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