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5. Set temperature (optional).
Do this step if you want to use variable
temperature broiling
6. Start oven.
NOTE: If you want to change the broiling
temperature after broiling has begun,
repeat Steps 4, 5, and 6.
7. When broiling is done,
turn off oven.
Variable temperature broiling
• If food is cooking too fast or you want
the food to broil slower from the start, set
the broil temperature between 170°F and
325°F. The lower temperature will slow the
cooking.
• Thicker and unevenly shaped cuts of
fish, chicken and other meats may cook
better if you use lower broiling tempera-
tures when cooking to well-done.
PRESS
PRESS
START
3
CONTROL
LOCK
2
5
Using Your Electric Oven
Broiling guidelines
• Use only the broiler pan and grid provided.
They are designed to drain extra juices
from the cooking surface. This drainage
helps prevent spatter and smoke.
• Use of foil on the grid is not recommended.
The foil will not allow juices to drain.
• Trim excess fat to reduce spattering. Slit
the fat on the edges to prevent curling.
• Use tongs to turn meat to avoid losing juices.
• Pull out oven rack to stop position before
turning or removing food.
• After broiling, remove the pan from the
oven when removing the food. Drippings
will bake on the pan if left in the heated
oven, making cleaning more difficult.
• For easier cleaning, line the bottom of the
pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.
Recommended rack positions are numbered
from the bottom (1) to the top (5). For best
results, place food 3 inches or more from
the broil element.
PRESS
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