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.
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.
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
3Quickly searing food, and medium steaks, medium oatties. ham slices. fish steaks, frankfurters ~’
Broiling tips
l 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.
lRefer 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.
l 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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