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Broiling
1. Posttion the rack before turning the oven on.
Refer to the chart on page 17 for recom-
mended rack positions.
2. Preheat in BROIL for 5 minutes with oven
door closed. Do not preheat with broiler pan in
place.
3. To preheat, push the Broil button. The small
display will show “--”
and BROIL will come on.
NOTE: Make sure the door is unlocked. If the
door is locked, the oven will not broil.
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4. You can preheat at one of two settings-“LO
or “HI”. Turn the Time/Temp Set Knob to the
setting you want. When the oven turns on, ON
will come on. The burner lights automatically
in 50-60 seconds. Preheat for 5 minutes.
NOTE: For most foods, broil at “HI”. The “LO
setting can be used when broiling foods which
overcook easily, such as fish or meringues.
The “LO” setting can also be used when
broiling foods that are precooked.
5. After preheating, put the broiler pan and
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food on the rack.
6. Completely close the oven door to ensure
proper broiling temperatures.
7. When broiling is done, push the Cancel
button. The time of day will then show in the
large display.
CANCEL
Broiling tips
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Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and fat
away from the cooking surface to help prevent
spatter, smoke or fire.
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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.
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For best broiling results, preheat at BROIL
for 5 minutes. Do not preheat with broiler pan in
place.
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Refer to “Broiling chart” on page 17 or a broiling
chat-i in a reliable cookbook for correct broiling
times.
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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
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Place meat the correct distance from the
burner. Meat placed too close to the
burner may spatter, smoke, burn or catch
fire during broiling.
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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. Poor
drainage of grease may result in fire. If foil
is used, cut slits in foil to line up with all
openings in broiler grid. Grease can then
drain away and cool in pan.
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