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Oven Bottom
To protect the oven bottom against spillovers, use the Setting the Controls for Broiling:
correct pan size. The oven bottom can be removed for
cleaning ifspillovers occur. 1. Before broiling, trim excess fat to prevent excessive
spattering or smoking. Cut slashes in the outer edges
To remove: When cool, remove the oven racks. Slide of the meat to prevent curling during cooking.
the two catches, located at each rear comer of the oven
"2.Turn the OVEN TEMP knob to Broil.
bottom, toward the front of the oven. Lift the rear edge
of the oven bottom slightly; then slide it back until the 3. Place the broiler pan on the recommended rack
front edge of tile oven bottom clears the oven front position shown in the broiling chart. Generally for a
flame. Remove the oven bottom from the oven. brown exterior and rare interior, the meat should be
dose to the burner. Place the pan further doum if
To replace: Fit the front edge of the oven bottom into you want the meat well done.
the front frame. Lower the rear of the oven bottom and
slide the catches back to lock the oven bottom into 4. Follow the suggested times in the broiling chart.
place. Meat should be turned once about halfway
through its cooking time.
5. Check the doneness by cutting a slit in the meat near
the center to check the color.
Broiling Chart
" r 2 use the following chart as a guide when broiling foods.
Broiling
For best results, use the broiler pan and insert supplied
with your range.
(For additional broiling tips, refer to "Cooking Made
Simple" booklet.)
Broiler Drawer
To remove: Pull the drawer out to the first stop
position. Lift up the front of the drawer and pull it to
the second stop position. Grasp the sides and lift up and
out to remove.
To replace: Fit the ends of the drawer glides into the
rails. Lift np the drawer front and gently push in to the
first position. Lift up the drawer again and continue to
slide it to the closed position.
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