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• Use only the broiler pan and grid provided with the range. It is
aes_gned to drain juices and help prevent spatter and smoke,
• For 3roDer draining, ao not cover the grid with foil. The
BOttom of the Dan may be Pinedwith aluminum foil for easier
cleaning
• Trim excess fat to reduce spattering Slit the remaining fat on
the edges to prevent curling.
• Pull out oven rack to StODOOSltlOnbefore turning or removing
food. Use tongs to turn food to avoid the loss of juices. Very
thin cuts of fish, poultr 3,ar meat may not need to be turned
• After broiling, remove the Dan from the oven when removing
the food. Drippings will bake on the Dan if left in the heated
oven. making cleaning more difficult
Broiling uses direct radiant heat to cook food. Before broiling,
Position rack according to Broiling chart. It is no£ necessary [o
preheat the oven before euthng food in unless recommended in
the recipe. Position food on grid in the broiler nan, then place it in
the center of the oven rack. Close oven door
To Broil:
1. Press BROIL
2. Press START ENTER.
The temoera_ure setung can De cnanged any time before or
after pressing STAR] 'ENTER.
3. Press OFF/CANCEL when finished
Precision Broiling
Precision Broiling allows more precise _emperature control while
cooking. The lower the temperature, the slower the cooking.
Thicker cuts and unevenly ShaDed pieces of meat fish and
Poultry may cook better at lower broiling temperatures.
To Precision Broil:
1. Press BROIL
2. Press the TEMP "down" arrow cad to lower the temperature
in 5°F amounts. The broil range is 300°F to 525°F :150°C to
275°C).
3, Press START ENTER.
4. Press OFF/CANCEL when finished
BROILING CHART
For best results, place food 3 in (7 cm, or more from the broil
element. Times are guidelines only and may neea to De adjusted
for individual tastes. Recommended rack POSitions are numberec
from the bottom (1) to the top (5). For diagram, see the
Positioning Racks and Bakeware" section.
TOTAL
RACK MINUTES
FOOD POSITION TEMP
Side 1 Side 2
Steak
1 in [2.5cm)
thick
mealum rare 4 HI 14-15 7-8
mea_um 4 HI "5-16 8-9
well done 4 HI "8-19 9-10
*Ground meat
patties
3/4in r,2cml 4 HI 13-14 6-7
thick
well done
Pork chops
1 in ,2.5cml 4 HI "8-2! 8-10
thick
Ham slice
[precooked] 4 HI 8-10 4-5
1/2in (1.25 cml
thick
Bacon 4 500°F 8-9 1-2
(260°C)
Frankfurters 4 HI 6-7 3-4
Lamb chops
1 in ,2.5 cml 4 HI "5-17 8-9
thick
Chicken
bone-in 3[eces 3 HI 20-24 15-18
boneless 4 HI 12-15 11- 16
Fish
I/2in (1.25 cm) 4 HI 8-10 4-5
thick
1 in [2.5cm) 4 500°F 13-15 10-13
thick (260°C,
* Place up to 9 patties, equally spaceG on broiler pan gno
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