SETTING BROIL (UPPER OVEN ONLY)
This mode is best for meats, fish and poultry up to 1" thick. Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven. The high heat cooks quickly and gives a rich, brown outer appearance. The oven can be programmed to broil at any temperature from 400°F to 550°F.
The BROIL pad controls the Broil feature.
An optional Searing Grill, Broiler Pan and Insert are available via the enclosed accessories brochure (Figure
2 & 3). The optional broil pan and broil pan insert used together allow dripping grease to drain and be kept
away from the high heat of the oven broiler.
Broiling Tips:
•For optimum browning, preheat the broil element for 5 minutes.
•Broil one side until the food is browned; turn and cook on the second side. Season and serve.
•Always pull the rack out to the "stop" position before turning or removing food.
•Always use a broiler pan and its cover when broiling. It allows the dripping grease to be kept away from the high heat of the broil element (see Figure 2).
•If using a Searing Grill (available by mail order), preheat the grill for 5 to 10 minutes before placing your meat.
•DO NOT use the broil pan without the insert. DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.
Accessories available via the enclosed brochure:
Broiler
Insert 
Searing
Grill
SETTING OVEN CONTROLS
To Set the Controls for Broiling:
1.Arrange the interior oven rack.
2.Press BROIL pad.
3.Press 
or 
pad to set the desired temperature.
4.Wait 4 seconds for the controls to accept the set temperature.
5.Preheat for 5 minutes before broiling.
6.Place the broiler pan insert on the broiler pan (available via the enclosed accessories brochure). Then place the food on the broiler pan insert. DO NOT use the broiler pan without the insert. DO NOT cover the broiler insert with foil. The exposed grease could ignite.
7.Place the broiler pan on the rack. Be sure to center the broiler pan directly under the broiler element. Make sure the oven door is closed.
8.Broil on one side until food is browned; turn and cook on the second side. Season and serve. Note: Always pull the rack out to the stop position before turning or removing food.
9.To stop broiling press CANCEL.
Note: The broil temperature setting may be changed at any time.
WARNING
Should an oven fire occur, leave the oven door closed and turn off the oven. If the fire continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive and water can cause a grease fire to spread and cause personal injury.
| Broiler | Broiler Pan |
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| Pan | & Insert |
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Figure 2 | Figure 3 |
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Electric Oven Broiling Table Recommendations |
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Food Item | Upper Oven Rack Temperature Setting | Cook Time | Doneness | ||
| Position |
| 1st side | 2nd side |
|
Steak 1" thick | 1st or 2nd | 550°F | 6:00 | 4:00 | Rare |
| 1st | 550°F | 7:00 | 5:00 | Medium |
Pork Chops 3/4" thick | 1st | 550°F | 8:00 | 6:00 | Well |
Chicken - Bone In | 1st | 450°F | 20:00 | 10:00 | Well |
Chicken - Boneless | 1st | 450°F | 8:00 | 6:00 | Well |
Fish | 1st | 500°F | 13:00 | - | Well |
Shrimp | 1st | 550°F | 5:00 | - | Well |
Hamburger 1" thick | 1st | 550°F | 9:00 | 7:00 | Medium |
| 1st | 550°F | 10:00 | 8:00 | Well |
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