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Broiling
1. Position the rack properly before turning
on the oven. The oven rack should be
positioned so that the surface of the food
is at least 3 inches (7 cm) away from the
broil element. See “Broiling rack position
chart” on page 15.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position
(open about 4 inches [lo cm]). The door
will stay open by itself.
4. Set the Oven Selector and Oven Tem-
perature Control Knob to BROIL. The
OVEN HEATING Indicator Light will
come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn the Oven
Selector to OFF. The OVEN HEATING
lndiiator Light will go off.
Custom broil
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If food is cooking too fast, turn the Oven
Temperature Control Knob counterclock-
wise until the OVEN HEATING Indicator
Light goes off.
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If you want the food to broil slower from the
start, set the Oven Temperature Control
Knob between 170°F and 325°F (77% and
163°C). These temperature settings allow
the broil heating element to cycle and to
slow cooking. The lower the temperature,
the slower the cooking.
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Fish and chicken are some foods that may
cook better if you use lower broiling tem-
peratures.
The Oven Selector must be on BROIL for
all broiling temperatures.
NOTE: Leave the oven door partly open
whenever using the oven to broil. This allows
the oven to maintain proper temperatures.
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