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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 [lo.2 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 in 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 CM/Cancel pad.
The time of day will show in 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 in the
small display.
l lf you want food to broil slower from the start, push
the Broil pad and push the V Temp pad so a
temperature between 17O’F and 325°F (77°C and
163°C) shows in the small display. These tem-
perature settings allow the broil heating element to
cycle and to slow cooking. The tower the tempera-
ture, the slower the cooking. BROIL and HEAT will
light up in the display.
l Fish and chicken are some foods that may cook
better if you use lower broiling temperatures.
NOTE:
The door must be partly open whenever the
oven is being used to broil. Leaving the door open
allows the oven to maintain proper temperatures.
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