4.Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when finished cooking.
4.Touch OFF, UPPER OVEN OFF or LOWER OVEN OFF when finished cooking.
FullandCenterBroiling
A 
B 
A. Full broil
B. Center broil
Broiling uses direct radiant heat to cook food.
During full broiling, both the inner and outer broil elements heat. During center broiling, only the inner broil element heats. The element(s) cycle on and off in intervals to maintain the oven temperature.
If the oven door is opened during broiling, the broil element(s) will turn off in approximately 30 seconds. When the oven door is closed, the elements will come back on approximately
30 seconds later.
■For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.
■For proper draining, do not cover the grid with foil. The bottom of the broiler pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
Close the door.
1.On double ovens only, touch UPPER OVEN or LOWER OVEN. The cavity symbol will indicate which oven was chosen.
2.Touch BROIL once for Full broiling, twice for Center broiling.
Touch the number keys to enter a temperature other than 500°F (260°C). The broil range can be set between 170°F and 500°F (77°C and 260°C).
3.Touch START.
The set oven temperature will appear on the oven display until the oven is turned off.
BROILING CHART
For best results, place food 3" (7 cm) or more from the broil elements, rack position 4 is recommended. For diagram, see the “Positioning Racks and Bakeware” section.
A temperature setting of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for individual foods and tastes.
FOOD | COOK TIME |
| (in minutes) |
|
|
Beef |
|
|
|
Steak |
|
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick |
|
medium | |
|
|
Pork |
|
|
|
Pork chops |
|
1" (2.5 cm) thick |
|
medium | |
|
|
Lamb |
|
|
|
Lamb chops |
|
1" (2.5 cm) thick |
|
medium | |
|
|
Ground Meats |
|
|
|
Ground beef, pork or lamb patties* |
|
³⁄₄" (2 cm) thick |
|
|
|
Chicken |
|
|
|
Chicken |
|
6.3 cm]) |
|
boneless pieces (4 oz. [113 g]) | |
|
|
Fish |
|
|
|
Fish |
|
¹₂ " to ³⁄₄" (1.25 to 2 cm) thick | |
|
|
*Place up to 12 patties, equally spaced, on broiler grid.
Proofing Bread
Proofing bread prepares dough for baking by activating the yeast. Proofing twice is recommended unless the recipe directs otherwise.
To Proof:
Before first proofing, place dough in a lightly greased bowl and cover loosely with wax paper coated with shortening. Place on rack guide 2, then place broiler pan on guide 1. See “Positioning Racks and Bakeware” for diagram. Close door.
1.On double ovens only, touch UPPER OVEN or LOWER OVEN. The cavity symbol will indicate which oven was chosen.
2.Touch BREAD PROOF. Display will show 100°F (38°C).
3.Touch START.
Let dough rise until nearly doubled in size, check at 20 to
25 minutes. Proofing time may vary depending on dough type and quantity.
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