Maxi andEcono Broiling
1 
1. Broil heat
Broiling uses direct radiant heat to cook food.
During maxi broiling, both the inner and outer broil elements heat. During econo broiling, only the inner broil element heats. The element(s) cycle on and off in intervals to maintain the oven temperature.
If the oven door is opened during broiling, the broil element(s) will turn off immediately and come back on once the door is closed.
■Use only the broiler pan and grid provided with the appliance. It is designed to drain juices and help prevent spatter and smoke.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
Changing the temperature when broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
Close the door.
1.On double ovens only, press UPPER OVEN or LOWER OVEN.
The cavity symbol will flash indicating which oven was chosen. The left cavity symbol is the upper oven, the right cavity symbol is the lower oven.
2.Press BROIL/MAXI/ECONO. Once for maxi, twice for econo.
Press the number pads to enter a temperature other than 500°F (260°C). The broil range can be set between 170°F and 500°F (77°C and 260°C).
3.Press START.
The set oven temperature will appear on the oven display until the oven is turned off.
4.Press CANCEL OFF, UPPER OVEN CANCEL / OFF or LOWER OVEN CANCEL / OFF when finished cooking.
BROILING CHART
For best results, place food 3 in. (7 cm) or more from the broil elements, rack position 4 is recommended. For diagram, see the “Positioning Racks and Bakeware” section.
A temperature of 500°F (260°C) is recommended.
Times are guidelines only and may need to be adjusted for individual foods and tastes.
FOOD | COOK TIME |
| (in minutes) |
|
|
Beef |
|
|
|
Steak |
|
1 in. to 1¹⁄₄ in. |
|
(2.5 to 3 cm) thick |
|
medium | |
well done | |
|
|
Pork |
|
|
|
Pork chops |
|
1 in. (2.5 cm) thick |
|
medium | |
|
|
Lamb |
|
|
|
Lamb chops |
|
1 in. (2.5 cm) thick |
|
medium | |
|
|
Ground Meats |
|
|
|
Ground beef, pork or lamb patties* |
|
³⁄₄ in. (2 cm) thick |
|
|
|
Chicken |
|
|
|
Chicken |
|
boneless pieces (4 oz., [113 g]) | |
|
|
Fish |
|
|
|
Fish |
|
¹₂ in. to ³⁄₄ in. |
|
(1.25 to 2 cm) thick |
*Place up to 12 patties, equally spaced, on broiler grid.
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