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Custom broil
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If food is cooking too fast, turn the Oven Tem-
perature Control Knob counterclockwise until
the OVEN HEATING Indicator Light goes off.
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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.
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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.
Broiling rack position chart
RACK POSlTlON
TYPE OF FOOD/
FROM BOlTOM DONENESS
4
Hamburger patties and thin
steaks, %” thick or less
3 Quickly searing food, rare
and medium steaks,
medium patties, ham
slices, fish steaks, frank-
furters
2
Well-done steaks and
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish
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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Refer to a broiling chart 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.
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Fire Hazard
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Place meat the correct distance from the
element. Meat placed too close to the
element 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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