SETTING BROIL
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 BROIL pad controls the Broil feature. An optional Searing Grill, Broiler Pan and Insert are available via the enclosed ac- cessories brochure (Figure 1 & 2). 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. The oven can be programmed to broil at any temperature from 400°F to 550°F (204°C to 288°C) with a default tempera- ture of 550°F.
Broiling Tips:
•For optimum browning, preheat the broil burner 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 turn- ing or removing food.
•Always use the 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 1).
•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.
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.
NOTE
To assure your electronic controls safety when broiling, a high speed cooling fan will blow air through the trims above the door(s) if the oven door is opened.
Oven Broiling Table Recommendations
Food Item | Rack | Temperature | |
Position | Setting | ||
| |||
Steak 1” thick | 3rd or 4th | 550° F | |
| 3rd or 4th | 550° F | |
Pork Chops 3/4” thick | 3rd or 4th | 550° F | |
Chicken - Bone In | 3rd | 450° F | |
Chicken - Boneless | 3rd or 4th | 450° F | |
Fish | 3rd | 500° F | |
Shrimp | 3rd | 550° F | |
Hamburger 1” thick | 4th | 550° F | |
| 4th | 550° F |
Setting OVEN controls
To set a Broil of 500°F:
1.Place the broiler pan insert on the broiler pan. 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.
2.Arrange the interior oven rack and 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.
3.Press BROIL. “550” will appear in the display.
4.Press 5 0 0. If a lower broil temperature is desired (minimum broil temperature setting is 400°F), press the desired temperature before continuing to step 5.
5.Press START. The oven will begin to broil. “500°” will appear in the display.
6.Preheat for 5 minutes before broiling.
7.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.
8.To stop broiling press CANCEL.
Accessories available via the enclosed brochure:
Broiler | Searing |
Insert | |
| Grill |
Broiler | Broiler Pan |
Pan | & Insert |
Figure 1 | Figure 2 |
| Cook Time | Doneness | |
1st side | 2nd side | ||
| |||
6:00 | 4:00 | Rare | |
7:00 | 5:00 | Medium | |
8:00 | 6:00 | Well | |
20:00 | 10:00 | Well | |
8:00 | 6:00 | Well | |
13:00 | - | Well | |
5:00 | - | Well | |
9:00 | 7:00 | Medium | |
10:00 | 8:00 | Well |
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