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5. Set the Oven Selector to BROIL. Push in
and turn the Oven Temperature Control
counterclockwise to BROIL. The broiler
will automatically light in 50-60 seconds.
6. When broiling is done, turn both the
Oven Selector and the Oven Tempera-
ture Control clockwise to OFF.
Broiling tips
l Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke, or fire.
l If you broil small quantities, you may
want to use a small broiler pan. They are
available in the housewares section of
many department stores.
l For best broiling results, preheat at
BROIL for 5 minutes. Do not preheat with
broiler pan in place.
l Broiling rack position determines how
the burner cooks your food. The lower the
position, the more broiler grid area cov-
ered. See “Broiling rack position chart” on
page 15 for more information.
l To sear meat, place broiler pan at one of
the higher rack positions so that meat is
very near the flame.
l Small steaks may be broiled in the higher
rack positions.
l To cook large steaks and other thick cuts
of meat well done, move them to a lower
rack position after searing.
l After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
Fire Hazard
Place food about 3” or more from the
broil burner.
To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recommended.
Failure to follow the above could result
in fire, burns, or other personal injury.
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