Instructions |
Using the oven.
Broiling
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| Operating | Instructions |
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| Care and Cleaning | |
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| Installation | Instructions |
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| Troubleshooting | Tips |
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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
You can change the distance of the food from the heat source by positioning a 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.
NOTE: On models with an OVENCONTROL knob, turn it to Broil.
Touch the Broil Hi/Lo pad once for
Hi Broil.To change to Lo Broil, touch the
Broil Hi/Lo pad again.Use Lo Broil to cook foods such as poultry or thick cuts of meat thoroughly without
Touch the Start/On pad.
When broiling is finished, touch the Clear/Off pad.
Remove the broiler pan from the
broiler compartment and serve the food immediately. Leave the pan outside the range to cool.
Consumer Support
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