Operating Instructions (Broil)
BROIL:
Broiling is cooking by intense infrared heat supplied by the inner and outer broil elements. It is an extremely tasty way to prepare fatty type foods and healthier than frying.
Foods suitable for Broiling:
-Appetizers
-Meats, marinated meats, steaks...
-Poultry
-Fish
-Top Browning: Casseroles, Garlic Toast...
Tips:
-First remove excess fat from meats
-Salt and Pepper before broiling.
-To keep fish or lean meats juicy, brush melted butter on the top.
-Foods requiring turning should be turned only once, for best results.
COOLING FAN VENTS
CONCEALED BROIL ELEMENT
DURING BROIL
USING THE BROIL:
Position rack on the number 4 or 5 rack position near the broil element (position 6 is not recommended for the best results). Place food in oven on broil pan and remember you must leave oven door open to the Broil Stop position during broiling or the oven will cycle off.
No need to preheat.
Standard broil mode uses the inner and outer broil heating elements.
1. Press upper or lower oven Broil.
2. Press any number key and Hi will be displayed where you usually see the temperature digits.You may leave it on Hi or set at any temperature from 100°F to 550°F. (High is 550°F.)
3. The word On will be displayed whenever the oven is heating.
When in broil the oven cooling motors will come on immediately.
Note: Please refer to the Temperature guidelines from
FSIS on page 9 when broiling meat.
6
5
4
3
2
1
903fig 35
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