Filter
Top Products
Custom broil
l
If food Is cooking too fast, turn the Oven
Temperature Control Knob counterclockwise
until the OVEN HEATING Indicator Light
goes off.
l
tf 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). Thes#e
temperature settings allow the broil heating
element to cycle and to slow cooking. The lower
the temperature, the slower the cooking.
l
Fish and chicken are some foods that may cook
better if you use lower broiling temperatures.
The Oven Selector must be on BROIL fat, all
brolling temperatures.
NOTE: Leave the oven door partly open wtienever
using the oven to broil. This allows the oven to
maintain proper temperatures.
Broiling rack position chatit
RACK POSITION
TYPE OF FOOD/
FROM BOTTOM DONENESS
Hamburger patties
steaks, ‘/2” thick or
cb
Quickly searing food. rare
Q-
and medium steaks,
medium patties, hat-r
@-
slices, fish steaks, frank-
furters
0
Well-done steaks and
patties, lamb chops, Split
chicken, pork steaks and
chops, whole fish
Not used for broiling
Broiling tips
l
Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and grease
away from the cooking surface to help prevent
spatter, smoke or fire.
l
After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if you leave it in the heat’sd
oven.
I
Fire Hazard
l
Place meat the correct distance from the
element. Meat placed too close to the
element could spatter, smoke, burn or
catch fire during broiling.
l
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 could resutt in fire. If
foil is used, cut slits in foil to line up with
all openings in broiler grid. Grease can
then drain away and cool in pan.
13