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Operation
Operation
LOW BROIL
This mode uses only a fraction
of the available power to the
inner broil element for delicate
top-browning. The inner broil
element is on for only part of
the time. Use this setting to
gently brown meringue on racks
3 or 4 in 3-4 minutes.
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is
used for small, individualized cuts such as steaks, chops, and patties.
Broiling speed is determined by the distance between the food and
the broil element. Choose the rack position based on desired results.
Conventional broiling (LOW, MED or HI BROIL) is most successful for
cuts of meat 1-2 inches thick and is also more suitable for flat pieces of
meat.
Convection broiling has the advantage of broiling food
slightly quicker than conventional. Convection broiling of meats
produces better results, especially for thick cuts. The meat sears on
the outside and retains more juices and natural flavor inside with
less shrinkage.
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid. Place broiler pan in
oven.
3. Set the oven function selector to desired broiling function and the
temperature control knob to “Broil”.
4. Close the door. There is not a detent to hold the door in the open
broil stop position. With open door broiling the broil element does
not cycle on and off. With closed door broiling the broil element
might cycle on and off if an extended broiling time is required.
A built-in smoke "eliminator" in the top of the oven helps reduce
smoke and odors.
low broil
Broiling
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are
designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to
prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on first side for slightly more than half the recommended
time, season, and turn. Season second side just before removing.
•
ALWAYS pull rack out to stop position before turning or
removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a
fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the
food. Drippings will bake onto the pan if it is left in the heated
oven after broiling.
Broiling