Custom broil
ltf food is cooking too fast, turn the Oven Temperature Control counterclockwise until the OVEN HEATING Indicator Light goes off.
llf you want the food to broil slower from the start, set the Oven Temperature Control between 170°F and 325°F (77% and 162.7%). These temperature settings allow the broil heating element to cycle and to slow cooking. The lower the temperature, the slower the cooking.
l Fish and chicken are some foods that may cook better if you use lower broiling temperatures.
The Oven Selector must be on BROIL for all brolllng temperatures.
NOTE: The oven door must be partly open whenever the oven is being used to broil. Leaving the door open allows the oven to maintain proper temperatures.
Broiling tips
lUse 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.
lRefer to a broiling chart in a reliable cookbook for correct broiling times.
l After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if it is left in the heated oven.
Flre Hazard
4 Place meat the correct distancxa from the element. Meat placed too clt~~~ to the element may spatter, smoke, 3urn or catch fire during broiling.
4 To ensure adequate grease d *ainage, do n’ot use cookie sheets or similar pans for oroiling. Also, covering the btrr~iler grid Eriih foil is not recommended. Poor drain- a.ge of grease may resuft in ‘iir3. tf foil is used. cut slits in foil to corre:v clnd with all llpenings in broiler grid. Grea:*k can then {drain away and cool in pan.
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