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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 in
the small display.
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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.
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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.
Broiling rack position chart
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Quickly searing food,
and medium steaks,
medium oatties. ham slices.
fish steaks, frankfurters ~’
Broiling tips
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Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and fat
away from the cooking surface to help prevent
spatter, smoke or fire.
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Refer to a broiling chart in a reliable cookbook
for correct broiling times.
9 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 heated
oven.
Fire Hazard
. Place meat the correct distance from the
element. Meat placed too close to the
element may 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 may 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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