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Broiling in the single/upper oven
NOTE: Preheating is not necessary when broiling.
1. Position the rack before turning the oven on.
See “Broiling rack position chart” on page 17.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position (open
about 4 inches [ 10 cm]). The door will stay open
by itself.
4. Push the Broil pad. The small display will show
“500”” and BROIL will light up.
5. Push the Start/Enter pad. HEAT, BROIL,
and
“500””
show on the display.
NOTE: You can change the temperature
setting any time after pushing the Start/Enter
pad by pushing just the Temp pad(s).
6. When broiling is done, push the Off/Cancel
pad. The time of day will show on the display
and all other displays will go off.
To broil at a lower temperature:
l
If food is cooking too fast, push the Broil pad
and push the V Temp pad until “325”” shows on
the small display.
l
If you want food to broil slower from the
start, push the Broil pad and push the V Temp
pad so a temperature between 170°F and
325°F (77°C and 163°C) shows on the small
display. These temperature settings allow the
broil heating element to cycle and to slow
cooking. The lower the temperature, the slower
the cooking. BROIL and HEAT will light up on
the display.
l
Fish and chicken are some foods that may
cook better if you use lower broiling tempera-
tures.
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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