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Broiling in the lower oven
(for double ovens)
1. Position
the
rack
properly
before
turning
on the oven. Position the oven rack so
that the surface of the food is at least 3
inches (7 cm) away from the broil ele-
ment. 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 cm]). The door
will stay open by itself.
4. Set
the Oven Selector and Oven Tem-
perature 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
counterclock-
wise
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 170°F and 325°F
(77% 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.
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 brolllng temperatures.
NOTE: Leave the oven door partly open
whenever using the oven to broil. This allows
the oven to maintain proper temperatures.
16