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Broiling
1. Position
the rack properly
before
turning
on the oven.
Position
rack so that the
surface of the focd is at least 3 inches
(7.4
cm) away from the broil element. See
“Broiling rack position chart” on page 15.
2.
Put
the broiler pan and food on the rack.
3.
Close
the door to the Broil Stop position
(open about 4 inches [lo.2 cm]). The
door will stay open by itself.
5. When broiling is done, turn both
the
Oven Selector and Oven Temperature
Control Knob to OFF. The OVEN HEAT-
ING Indicator Light will go off.
Custom broil
l
if food is cooking too fast,
turn the Oven
Temperature Control Knob counterciock-
wise
until the OVEN HEATING Indicator
Light goes off.
l
If you want the food to broil slower from
the
start, set the Oven Temperature
Control Knob between 170°F and 325°F
(77°C and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the stower the cooking.
l
Fish and chicken
are some foods that
may cook better if you use lower broiling
temperatures.
The Oven Selector must be on BROIL for
ail broiling temperatures.
NOTE:
Leave the oven door partly open
whenever using the oven to broil. This
allows the oven to maintain proper
temperatures.
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