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Broiling
1. Position the rack properly before turning
on the oven. Position rack so that the
surface of the food 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.
4. Set the Oven Selector and Oven Tem-
perature Control Knob to BROIL. The
OVEN HEATING Indicator Light will come
on.
NOTE: Do not preheat oven when broiling.
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 counterclock-
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 slower 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
all 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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