Roper FGS397X warranty FireHazard, TIMElNMINuTEs

Broiling

1.Position the rack before turning the oven on. Refer to “Broiling chart” below for recommended rack positions and broiling times.

2.Preheat the broiler for 5 minutes with the oven door closed. This heats the special ceramic coating on the burner reflector, which then radiates the heat rays into the food. To preheat, push the Broil button. “---Iwill show in the small display and the BROIL indicator will come on.

NOTE: If the oven door is latched when you try to broil, “door”will appear in the large display and you will be unable to continue. If the LOCK indicator is on, wait until it goes off. Then move the Lock Lever all the way to the left to unlatch the door.

3.You can broil at one of two temperatures. To cook at the lower temperature, turn the Tirneflemp Set Knob one click and “lo”will appear in the small display. To cook at the higher temperature, turn the TimeA’emp Set Knob two clicks and “hi”will appear in the small display. When the oven turns on, the ON indicator will come on. The burner lights automatically in 50-60 seconds.

4.After preheating, put the broiler pan and food on the rack and completely close the oven door.

5.When broiling is done, push the Set/Cancel button. The time-of-day will then show in the large display.

Broiling tips		l	Refer to “Broilingchart” below for
. Use the broiler pan and grid for			correct broiling	tunes.
	broiling. They are designed to dram	n	After broiling,	remove the broiler
	excess liquid and fat away from the		pan from the oven when you
	cooking surface to help prevent		remove the food. Drippings will
	spatter, smoke or fire.		bake on the pan if it is left in the
. If you broil small quantities, you			heated oven.
	may want to use a small broiler
	pan. They are available in the
	housewares section of many
	department stores.		FireHazard
I	For best broiling results, preheat at I
	BROIL for 5 minutes. Do not	n	Place meat the axrect distance
	preheat with broiler pan in place.		from the burner. Meat placeii too
n	Rack position determines how infra-		close to the burner may spatter,
	red rays cook your food. The lower		smoke, bum or catch fire during
	the position, the more broiler grid		broiling.
	area covered by the rays. See	. To ensure adequate grease
	“Broilingchart” below for more		drainage, do not use cookie
	information.		sheets or similar pans for broil-
n	To sear meat, place broiler pan at		ing. Also, covering the broiler
			grid with foil is not recom-
	one of the higher rack positions so

that meat is very near the flame.	mended. Poor drainage of -se
	may result in fire.
9 Small steaks, hamburger patties,
etc., may be broiled in the higher
rack positions.
. To cook large steaks and other thick
cuts of meat well done, move them
to a lower rack position after
searing.

Broiling chart

The times and temperatures shown are provided as a general guide. Both may be varied to brown food or to achieve desired doneness.

			T	TIMElNMINuTEs
FOOD		SIZE	RACK PO!SlTIOb	IST SIDE	2ND SIDE
Bacon	Thin		2nd from top	4-6
Beef, ground	1’ thick		Middle	6	4
Beef, steak
rare	3/4 - 1 l/4’		2nd from top	:	2
medium			2nd from top		3
well			Middle	7	5
rare	1 l/4-2		2nd from top	6	4
medium			2nd from top	6	6
well			Middle	12	12
Chicken	2 lb. split		Middle	25 - 30	10 - 15
	Pieces		Middle	15	12
Fish	l/2’	fillet	2nd from top	7 - 9 (skin side down)
	1 l/2 lb. whole		2nd from top	10	5
Ham	l/2’	thick	2nd from top	d--+
Lamb chops	l/2’	thick	2nd from top
Pork chops
	l/2’	thick	2nd from top	6	4

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