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START STOP
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CLEAN
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6. After cooking, turn off oven.
PRESS
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(time of day)
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.
• To make sure the juices drain well, do not
cover the grid with foil.
• 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.
4
3
2
1
5
Broiling rack positions
Broil
NOTE: Preheating is not necessary when
broiling.
1. Position rack.
See “Broiling chart” for recommended
rack positions.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack.
Broiler grid
Broiler pan
3. Position door.
Close the door to the Broil Stop position
(open about 4 inches [10 cm]). The door
will stay open by itself.
continued on next page
• For easier cleaning, line the bottom of the
pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.
U sing and Caring for Your Oven
9753308Av11(c63) 9/2/98, 3:12 PM25