SETTING OVEN CONTROLS
Setting broil
Use the broil feature to cook meats that require direct exposure to flame heat for optimum browing results. When broiling always remember to arrange the oven racks while oven is still cool. Position the oven rack as suggested in the broil settings table (See Fig. 3).
To set Broil
1.Arrange the oven rack while oven is still cool.
2.Press
. " — — "will appear in display.
3.Press and hold the
or
until the desired broil setting level appears in the display. Press the
for HI
broil or the | for LO broil. Most foods may be broiled |
at the HI broil setting. Select the LO broil setting to avoid excess browning or drying of foods that should be cooked to the
4.For optimum browning, preheat the oven for 5 minutes before adding food.
5.Place the insert on the broil pan (if equipped), then place the food on the broil pan insert (if equipped).
6.Place the broiler pan and insert on the oven rack (if
7.Close the oven door.
8.Broil on one side until food is browned. Turn and broil food on 2nd side. For recommended broil settings and times refer to Fig. 3.
9.When broiling is finished press
.
NOTE
Always pull the oven rack out to the stop position before turning or removing the food.
6 | Insert |
5
4
Broil pan
Fig. 1 | Fig. 2 |
WARNING
Should an oven fire occur, close the oven door and turn the oven OFF. If the fire continues, use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.
CAUTION
To insure proper results when broiling use ONLY Electrolux Home Products, Inc. approved broil pan & insert.
The broiler pan and the insert (some models) allows grease to drain and be kept away from the high heat of the broiler. DO NOT use the pan without the insert. DO NOT cover the insert with foil; the exposed grease could ignite. DO NOT use the broil pan without the insert or cover the insert with aluminum foil. The exposed fat could ignite.
Suggested broil settings table
Food | Rack position | Setting | Cook time in minutes |
| |
|
|
| 1st side | 2nd side | Doneness |
|
|
|
|
|
|
Steak 1” thick | 5th or 6th* | Hi | 6 | 4 | Medium |
Steak 1” thick | 5th or 6th* | Hi | 7 | 5 | |
Steak 1” thick | 5th or 6th* | Hi | 8 | 7 | Well |
Pork chops 3/4” thick | 5th | Hi | 8 | 6 | Well |
4th | Lo | 20 | 10 | Well | |
5th | Lo | 8 | 6 | Well | |
Fish | 5th | Hi | 13 | n/a | Well |
Shrimp | 4th | Hi | 5 | n/a | Well |
Hamburger 1” thick | 6th* | Hi | 9 | 7 | Medium |
Hamburger 1” thick | 5th | Hi | 10 | 8 | Well |
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*Use the
18
