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Broiling in the lower oven (for double ovens)
1.
Position the rack properly
before
turning on
the oven. The oven rack should be positioned
so that the surface of the food is at least 3 in-
ches (7.4 cm) away from the broil element.
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. Set the Oven Selector and Oven Temperature
Control Knob to BROIL. The OVEN ON
Indicator Light will come on.
NOTE:
Do not preheat oven when broiling.
5. When broiling is done, turn
both
the Oven
Selector and Oven Temperature Control Knob
to OFF. The OVEN ON Indicator Light will go
Off.
Custom broil
l If food is cooking too fast, turn the Oven
Temperature Control Knob
counterclockwise
until the OVEN ON Indicator Light goes off.
l If you want the food to broil slower from the
start, set the Oven Temperature Control Knob
between 17O’F and 325’F (77% and 163%).
These temperature settings allow the broil
heating element to cycle and to slow cooking.
The lower the temperature, the slower the
cooking.
l 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:
The oven door must be partly open
whenever the oven is being used to broil.
Leaving the door open allows the oven to
maintain proper temperaturesi
16