OPERATING INSTRUCTIONS
BROIL:
Broiling is cooking by intense infrared heat supplied by the broil elements. It is an extremely tasty
way to prepare fatty type foods and healthier than frying. | BROIL |
Foods suitable for Broiling: |
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- Appetizers |
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- Meats, marinated meats, steaks... | DURING BROIL | |
- Poultry | COOLING | |
- Fish | ||
FAN | ||
- Top Browning: Casseroles, Garlic Toast... | VENT |
Tips: | BROIL |
- First remove excess fat from meats. | ELEMENT |
- Salt and Pepper before broiling. |
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- To keep fish or lean meats juicy, brush melted butter on the top. |
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- Foods requiring turning should be turned only once for best |
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results. |
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USING THE BROIL MODE: Position rack on the number 4 or 5 rack position near the broil element (position 6 is not recommended for the best
results). Use rack 2 or 3 for larger, thick pieces of meat. 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.
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 broiler is heating.
The oven cooling blower(s) may come on and go off automatically when broiling. The fan will stay on after Cancel is pressed, until the unit has cooled.
NOTE:
Please refer to the TEMPERATURE GUIDELINES FROM FSIS on page 9 when broiling meat.
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