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To broil at a lower
temperature:
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If food is cooking too fast, push the Broil pad
and push the V Temp pad until “325”” shows in
the small display.
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If you want food to broil slower from the start,
push the Broil pad and push the V Temp pad
SO
a temperature between 170°F and 325°F (77°C
and 163°C) shows in the small display. These
temperature settings allow the broil heating
element to cycle and to slow cooking. The lower
the temperature, the slower the cooking. BROIL
and HEAT will light up in the display.
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Fish and chicken are some foods that may cook
better if you use lower broiling temperatures.
NOTE: The door must be partly open whenever
the oven is being used to broil. Leaving the door
open allows the oven to maintain proper tem-
peratures.
Broiling rack position chart
TYPE OF FOOD/
DONENESS
Quickly searing food, rare
steaks
Medium steaks and
patties, ham slices, fish
steaks, frankfurters
Well-done steaks and
2
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish
Broiling tips
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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.
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Refer to a broiling chart in a reliable cookbook
for correct broiling times.
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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.
I
Fire Hazard
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Place meat the correct distance from the
element. Meat placed too close to the
element may spatter, smoke, burn or
catch fire during broiling.
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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. If foil
is used, cut slits in foil to correspond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
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