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BROILING j
1.
Place the rack where you
want it for broiling. [See
below for suggestions.]
4. Set Oven Temperature
Control to BROIL. [Set on a
lower temperature for
slower broiling See
below J
2. Put broiler pan and food
3.
Set Oven Selector to
on the rack BROIL
5. During broiling the oven
door must be partly open
A built-in stop will hold it
there.
6. When broiling
IS
done,
turn both knobs to OFF
Broiling can be slowed
by setting the Oven Temperature Control to CI setting
lower than BROIL. When it’s on BROIL, the broil element
IS
on all the time. When It’s
on a temperature, the element turns off and on. The lower the temperature setting,
the shorter are the times when the element
IS
on
The Oven Selector Knob must be on BROIL and the door partly open for all
brolllng temperatures.
OVEN RACK POSITIONS
Position rack before turning on the oven.
Lift rack at tront and pull out.
BAKING OR ROASTING
BROILING
Broil Element
Food for baking or roasting should be
placed in the center of the oven.
Always leave at least 1’1, to 2 inches
(4-5 cm] between the sides of a pan and the
oven wall and another pan. For more informa-
tion, see the “Cooking Guide ”
6
Adjust the rack so the food to be Droiled is
at a suggested distance from the broil ele-
ment. (See page 7.) ALWAYS broil with the
door open to the broil-stop,