Operating Instructions Safety InstructionsInstallation InstructionsTroubleshooting Tips
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16
Using the oven.Broiling (on some models)
Broiling is cooking food by direct heat from
above the food. Most fish and tender cuts of
meat can be broiled. Follow these directions
to keep spattering and smoking to a
minimum.
Your range has a compartment below the
oven for broiling.
Both the oven and broiler compartment doors
must be CLOSED during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and
cook without turning until done). Time
foods for about one-half the total cooking
time, turn food, then continue to cook to
preferred doneness.
You can change the distance of
the food from the heat source by
positioning the broiler pan and grid
on one of three shelf positions in the
broiler compartment—A (bottom of
broiler compartment), B (middle) and
C (top).
Preheating the broiler or oven is not
necessary and can produce poor
results.
If meat has fat or gristle around the
edge, cut vertical slashes through both
about 2″apart. If desired, the fat may
be trimmed, leaving a layer about 1/8″
thick.
Arrange the food on the grid and
position the broiler pan on the
appropriate shelf in the oven or
broiling compartment. Placing food
closer to the flame increases exterior
browning of the food, but also
increases spattering and the possibility
of fats and meat juices igniting.
Close the oven and broiler
compartment door.
Turn the OVEN CONTROLknob to
BROIL.
Turn the OVEN CONTROLknob to OFF.
Remove the broiler pan from the
broiler compartment and serve the
food immediately. Leave the pan
outside the range to cool.
Using Aluminum Foil
You can use aluminum foil to line your
broiler pan and broiler grid. However, you
must mold the foil tightly to the grid and
cut slits in it just like the grid.