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3. Close the door to the Broil Stop
position (open about 4 inches,
10.2 cm). The door will stay open
by itself.
NOTE:
The door must be partly
open whenever the oven is set to
BROIL. Leaving the door open
allows the oven to maintain
proper temperatures.
4. Set the Oven Selector and Oven
Temperature Control to BROIL.
NOTE:
Do not preheat oven when
broiling.
5. When broiling is done, turn
both
the Oven Selector and Oven
Temperature Control to OFF.
Custom Broil
l If food is cooking too fast, turn the Oven Temperature Control
counter-
clockwise
until the Oven Indicator Light goes off.
l If YOU Want the food to broil slower from the start, set the Oven Temperature
Control between 150” and 325°F (65.5” and 162.7”C). The lower the tempera-
ture, the slower the cooking.
The Oven Selector must be on BROIL for all broiling temperatures.
Broiling Tips
l 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.
l Refer to a broiling chart in a reliable cookbook for correct broiling times.
l After broiling, remove the broiler pan from the oven when you remove the
food. Drippings will bake on the pan if it is left in the heated oven.
Flre Hazard
) Place meat the correct distance from the element. Meat placed too
close to the element may spatter, smoke, burn or catch flre during
brolllng.
1 To ensure adequate grease dralnage, do not use cookie sheets or
simllar pans for brolllng. Also, covering the broiler grld wlth foil Is not
recommended. Poor dralnage of grease may result in fire. If foil is
used, cut sltts in toll to correspond wlth all openings In broiler grid.
Grease can then draln away and cool In pan.