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Custom broil
l ff food is cooking too fast, turn the Oven
Temperature Control Knob counterclockwlss
until the OVEN HEATING Indicator Lght
goes off.
l ff you want the food to broil slower from the
start, set the Oven Temperature Control Knob
between 170°F and 325°F (77% and 162.7%).
These temperature settings allow the broil
heating element to cycle and to slow cooking.
The lower the temperature, the sbwer the
cooking.
l F=h and chicken are some foods that may cook
better lf you use lower broiling temperatures.
The Oven Selector must be on BROIL for all
brolllng 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
temperatures.
Broiling tips
l Use the broiler pan and grid for broiling. They
are designed to drain exoess 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
l Place meat the correct distance from the
element. Meat placed too close to the
element may spatter, smoke, burn or
catch fire during broiling.
l To ensure adequate grease drainage, do
not use cookie sheets or similar pans for
broiling. Also, covering the broiler grid
with foil is not recommended. Poor
drainage of grease may result in fire. ff foil
is used, cut slits in foil to ccrrespond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
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