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Broiling
NOTE: Preheating is not necessary when broiling.
1. Position the rack before turning the oven on.
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 [ 10.2 cm]). The door will stay
open by itself.
4. Push the Broil pad. The small display will show
“500”” and BROIL will light up.
5. Push the Start/Enter pad. HEAT, BROIL and
“500”” show in the display.
NOTE:
You can change the temperature
setting any time after pushing the Start/Enter
pad without pushing the Start/Enter pad again.
6. When broiling is done, push the Off/Cancel
pad. The time of day will show in the display
and all other displays will go off.
To broil at a lower
temperature:
l
If food is cooking too fast, push the Broil pad and
push the V Temp pad until “325”” shows in the
small display.
l
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 tem-
perature settings allow the broil heating element to
cycle and to slow cooking. The lower the tempera-
ture, the slower the cooking. BROIL and HEAT will
light up in the display.
l
Fish and chicken are some foods that may cook
better is 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 temperatures.
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