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Broiling
1. Position the rack before turning
the oven on. See “Broil Chart” in
the Cooking Guide or a reliable
cookbook for recommended
rack positions.
2. Put the broiler pan and food on
the rack.
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. The
OVEN HEATING Indicator Light will
come on.
NOTE: Do not preheat oven when
broiling.
5. When broiling is done, turn both
the Oven Selector and Oven Tem-
perature Control to OFF. The OVEN
HEATING Indicator Light will go off.
Custom Broil
l
If food is cooking too fast, turn the Oven Temperature Control counterclock-
wise until the OVEN HEATING 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.