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To broil at a lower
temperature:
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If food is cooking too fast, push the Broil pad
and push the V Temp pad until ‘325”” shows on
the small display.
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tf you want food to broil slower from ithe start,
push the Broil pad and push the V Temp pad so
a temperature between 170°F and 325’lz (77°C
and 163°C) shows on 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 on the display.
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Fish and chicken are some foods that may cook
better if you use lower broiling temperatures
NOTE: Leave the oven door partly open when-
ever using the oven to broil. This allows the oven
to maintain proper temperatures.
Broiling rack position chart
I
RACK POSlTlON
FROM BOlTOM
4
:
3
2
I ’
TYPE OF FOOD/
DONENESS
Hamburger patties an,J
thin steaks, I/h” thick or
less
--
Quickly searing food,
rare and medium steaks
medium patties, ham
slices, fish steaks
frankfurters
Well-done steaks and
patties, lamb chops, sali
chicken, pork steaks ani
chops, whole fish
Not used for broili ig
Broiling tips
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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.
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After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if YOLI leave it in the heated
oven.
Fire Hazard
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Place meat the correct distance from the
element. Meat placed too close to the
element could spatter, smoke, burn or catch
fire during broiling.
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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 result 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.
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