BROILING
1.Turn temperature selector to 450.
2.Turn cooking function selector to BROIL.
3.Turn time selector to 10 and then turn back or forward to desired broiling time, including 5 minute preheat. (Select STAY ON (I) to control cooking time yourself. Be sure to use a kitchen timer.)
4.If you need to insert bake pan/drip tray, slide it under the baking rack and place the food directly on the rack.
Note: Be sure food does not extend past the outer limits of the bake pan/drip tray to prevent grease dripping onto the heating elements. Also be sure the top of the food is at least 1½ inches from the top heating element.
5.Broil food according to recipe or package directions and check for doneness at minimum suggested broiling time.
6.If using the oven timer, there will be an audible signal once the broiling cycle is complete. The oven turns off and the light goes out.
7.If not using the oven timer, turn the oven to off (0) once broiling cycle is complete.
8.Open the oven door. Using oven mitts or potholders, slide the rack out along with the bake pan/drip tray to remove the cooked food.
Note: This oven gets hot. When in use, always use oven mitts or potholders when touching any outer or inner surface of the oven.
9. Unplug appliance when not in use.
BROILING TIPS
•Preheat the broiler for at least 5 minutes for improved performance.
•Placing food on broiler rack allows the drippings to flow into the bake pan/drip tray and reduce the fat in the foods being broiled. It also helps to eliminate or prevent smoking from the broiler.
•For best results, thaw frozen meat, poultry and fish before broiling.
•Trim excess fat from meat and score edges to prevent curling.
•Brush foods to be broiled with sauce or oil and season as desired before broiling.
•Fish fillets and steaks are delicate and should be broiled directly on bake pan/drip tray.
•There is no need to turn fish fillets during broiling. Carefully turn thick fish steaks midway through broiling cycle.
TOASTING
Important: It is not necessary to preheat the oven for toasting.
1.Turn temperature selector dial to TOAST ( 
).
2.Turn cooking function selector to TOAST ( 
).
3.Open oven door and insert side slots in the lower slot position.
4.Engage the integrated hooks on the door as directed in GETTING STARTED.
5.Place desired pieces of bread or bagel to be toasted directly on slide rack and close the door.
6. Turn toast shade selector to 10 and then turn back to desired
toast shade.
Note: You must set the toast shade selector as desired for the oven to begin toasting (K).
7. For best results, on first toasting cycle set the toast selector dial to medium which will be midway between light and dark setting, then
K
your preference.
8.The ON indicator light comes on and remains on until toasting cycle is complete.
9.When toast cycle is complete, there will be an audible signal. The oven and the on indicator light will go off.
10.Open the oven door. Using oven mitts or pot holders, slide the rack out to remove the toast.
Note: This oven gets hot. When in use, always use oven mitts or potholders when touching any outer or inner surface of the oven.
11. Unplug appliance when not in use.
TOAST TIPS
•You must turn the toast shade selector to OFF (0) to discontinue toasting.
•When repeating the toast cycle immediately, it is suggested that the toast shade selector be set to a slightly lighter setting.
KEEP WARM
1.Turn temperature selector to 150° F to 200° F.
2.Turn cooking function selector to WARM.
3.Turn time selector to 10 and then turn back to desired warming time, including preheat time. (Select STAY ON (I) to control cooking time yourself. Be sure to use a kitchen timer.)
Note: This feature is designed to keep already cooked foods warm after they have been cooked. This function should be used for short periods of time; to prevent food from drying out cover with foil.
4.When cycle is complete, there will be an audible signal. The oven and the on indicator light will go off.
5.If not using the oven timer, turn the oven to Off (0) once cycle is complete.
6.Unplug appliance when not in use.
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