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5. Set the Oven Selector to BROIL. Push in
and turn the Oven Temperature Control
counterclockwise to BROIL. The broiler
will automatically light in 50-60 seconds.
6. When broiling is done, turn both the
Oven Selector and the Oven Tempera-
ture Control clockwise to OFF.
Broiling tips
l Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke or fire.
l If you broil small quantities, you may
want to use a small broiler pan. They are
available in the housewares section of
many department stores.
l For best broiling results, preheat at
BROIL for 5 minutes. Do not preheat with
broiler pan in place.
l Broiling rack position determines how
the burner woks your food. The lower the
position, the more broiler grid area cov-
ered. See “Broiling rack position chart” on
page 15 for more information.
l To sear meat, place broiler pan at one of
the higher rack positions so that meat is
very near the flame.
l Small steaks may be broiled in the higher
rack positions.
l To cook large steaks and other thick cuts
of meat well done, move them to a lower
rack position after searing.
l After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
Fire Hazard
l Place meat the conect distance from
the burner. Meat placed too close to the
burner could spatter, smoke, burn or
catch fire during broiling.
@To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recommend-
ed. Poor drainage of grease could
result in fire.
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