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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
14.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position (open
about 4 inches [ 10 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 Star-t/Enter pad by
pushing just the Temp pad(s).
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
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.
l
Fish and chicken are some foods that may cook
better if you use lower broiling temperatures.
NOTE: Leave the door partly open whenever
using the oven to broil. This allows the oven to
maintain proper temperatures.
13