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Operation
46
MED BROIL
Inner and outer broil elements pulse
on and off to produce less heat for
slow broiling. Allow about 4 inches
(10 cm) between the top surface of
the food and the broil element. Slow
broiling is best for chicken and ham
in order to broil food without over-
browning it. Use this setting for broiling small and average cuts of meat.
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.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with your
oven. 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 and could cause the control panel and knobs
to reach a higher than normal temperature. 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.
Operation
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. While pan is hot, place damp paper towel over grid.
Drizzle with liquid dishwashing detergent and pour water over grid.
This will make cleaning of the pan easier, or the broiler pan can be
lined with aluminum foil to make cleaning easier. Be sure the foil
extends up the side of the pan. Although it is not recommended,
the grid can also be covered with foil. Be sure to slit openings to
conform with the openings in the grid so melted fat can drain
through to prevent spattering, smoking, or the possibility of grease
fire.
Rack Positions for Broiling
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
Broiling
Broiling
95%
80%
65%
50%
35%
25%