Custom broil
llf food is cooking too fast, turn the Oven Temperature Control Knob 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 Knob between 170°F and 325OF(77% and 1WC). These temperature settings allow the broil heating element to cycle and to slow cooking. The lower the temperature, the slower the cooking.
lFish and chicken are some foods that may cook better if you use lower broiling temperatures.
The Oven Selector must bs 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 ccoking surface to help prevent spatter, smoke or fire.
lRefer to a broiling chart in a reliable cookbook for correct broiling times.
lAfter 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.
l
l
Flre 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.
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. lf foil is used, cut slits in foil to correspond with all openings in broiler grii. Grease can then drain away and cool in pan.
15