Using the oven for broiling, Use of Aluminum Foil

Using the oven for broiling.

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Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.

Your range has a compartment below the oven for broiling. A specially designed broiler pan allows dripping fat to drain away from the food.

Both the oven and broiler compartment doors should be closed during broiling.

Safety Instructions

How to Set Your Oven for Broiling

You can change the distance of the food from the heat source by positioning the broiler pan in the broiler compartment:

–A(bottom of broiler

compartment).

–B(center of broiler compartment).

–C(top of broiler compartment). Most broiling should be done in position A.

Preheat the broiler for best results.

If the meat has fat or gristle around the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into the meat. We recommend that you trim the fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.

Close the oven and broiler compartment door.

Turn the OVEN TEMP knob to BROIL.

Turn most foods once during cooking. Time foods for about one- half the total cooking time, turn food, then continue to cook to preferred doneness.

Turn the OVEN TEMP knob to OFF. Remove the broiler pan from the broiler compartment and serve the food immediately. Leave the pan outside the range to cool.

Operating Instructions Care and Cleaning Installation

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the pan and cut slits in the foil to open all slots in the grid.

Instructions Troubleshooting Tips Consumer Support

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