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To custom broil at a lower temperature:
•
If food is cooking too fast, press the custom
broil pad and press the t temp pad until “325°F”
shows on the display.
•
If you want food to broil slower from the start,
press the custom broil pad and press the t temp
pad so a temperature between 300°F and 525°F
shows on the display. Press the start/enter pad.
Lower temperature settings let the broil burner
cycle and slow cooking. The lower the temperature,
the slower the cooking.
NOTE: Fish and chicken are some foods that may
cook better if you use lower broiling temperatures.
BROILING (CONT.)
PRESS YOU SEE
CUSTOM
BROIL
TIME
TEMP
ON
(example shows broil at 325°F)
TIME
TEMP
START
5 SEC
ENTER
PRESS YOU SEE
CUSTOM
BROIL
ON
(example shows broil at 400°F)
BROILING TIPS
•
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
or smoke.
•
If you broil small quantities, you may want to use
a small broiler pan. You can get them in the
housewares section of many department stores.
•
Do not cover the broiler grid with foil.
•
To make sure the grease drains well, do not use
cookie sheets or similar pans for broiling.
•
Place food about 3 inches or more from the broil
burner.
•
The broiling rack position determines how the
burner cooks your food. The lower the position,
the more broiler grid area covered. See “Broiling
guide” later in this section for more information.
•
To sear meat, place the broiler pan at one of the
higher rack positions so that meat is very near the
flame.
•
Thin (
3
⁄4") steaks may be broiled in the higher rack
positions.
•
To cook thick (1
1
⁄2") steaks and other thick cuts
of meat well done, start cooking on a lower rack
position or move them to a lower rack position
after searing.
•
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.
USING YOUR RANGE
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