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BROILER (Accessory)
The high-shelf broiler is available on Models E36L and E60L except those models supplied with hot top sections.
The broiler is equipped with 2 tubular 3000 W. heating elements independently controlled by two infinite heat
switches. The switches are located on the switch panel at the right of the broiler. The top switch controls the
element for the left half of the broiler, and the bottom switch controls the element for the right half of the broiler.
Each dial is marked HI, MED, LO, MED-LO, and VERY-LO. HI is used for quick searing of steaks. VERY-LO
is best suited for warming, melting cheese on pie, etc. The intermediate positions provide flexibility for a variety
of products, such as fish, liver, au gratins, etc. By setting the switch for one-half of the broiler at HI and the other
from MED to VERY-LO, a variety of broiler foods can be properly handled.
The grid and drip shield can be used in 3 different positions. Most broiling should be done with the rack in the
top or center position. The lower position may be used for browning deep casseroles.
The rack has a removable metal drip shield supported at the front of the grid. Grease drains from the drip shield
into the bottom of the broiler and is collected in the removable grease collector under the left bottom of the broiler.
A double-deck 24" (610) high shelf is mounted to the left of the broiler on E60L ranges.
OVEN
CAUTION: Never cover the oven deck or rack with aluminum foil. The oven will not operate properly and
the range may be damaged.
The fully insulated oven is 26
1
/
4
" wide x 22
1
/
2
" deep x 14
1
/
2
" high (667 x 572 x 368 mm), with an effective rack or
deck area 25" wide x 22" deep (635 x 559 mm). Bake sheets or roast pans 20" x 22" (508 x 559 mm) (restaurant
size) are recommended. Place pans at least
1
/
2
" (13 mm) from the walls and back and 2" (51 mm) from the door
when closed. The oven will accommodate 6" to 7" (152 to 178 mm) or 5" to 8" (127 to 203 mm) layer cake or
pie pans. It is not designed to perform satisfactorily with an 18" x 26" (457 x 660 mm) pan, or with 2-200 series
(12
3
/
4
" x 20
3
/
4
" [329 x 527 mm]) food service pans.
Model E24L and E36L ranges have a single oven; Model E48L and E60L ranges have two separate ovens. Each
oven is equipped with top and bottom heating elements. The top element has an infinite heat switch for
directional heat control.
The oven has an input of 5000 W., 1250 W. for the top element, and 3750 W. for the bottom element.
Preheating
Thoroughly preheat the oven by setting the switch and the thermostat to the desired temperature. When the red
light goes out, the oven is ready for use. For full loads and delicate baked products, it may be desirable to allow
the oven to cycle (red light on and off) a second time before loading.
Baking
Most products can be baked directly on the deck with the top switch set between LO and MED. Hard-to-brown
products, such as corn bread or biscuits, may require a top switch setting of MED to HI.
If both the oven deck and oven rack are fully loaded, it will be necessary to switch the pans from the rack to the
deck and the pans from the deck to the rack when approximately half the cooking time has elapsed. If this is
not done, the bottom of products on the rack and the top of the product on the deck will not cook properly.