Your double oven has controls for the upper oven
and the lower oven. Be sure to set the correct control. Pads on the left side of the panel are for the upper oven. Pads on the right side of the panel are for the lower oven. The TIMER ON/OFF, COOK TIME, STOP TIME, INCREASE and DECREASE pads can be used for either oven.
1.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat maybe trimmed, leaving a layer about 1/8 inch thick.
2.Place the meat on the broiler grid in the broiler pan. Always use the grid so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.
3.Position a flat shelf on the recommended shelf position as suggested in the Broiling Guide. Most broiling is done on C position, but if your range is connected to 208 volts, you may wish to use a higher position.
Broiling is cooking food by intense radiant heat from the upper broil element in the oven. You can broil in the upper or the lower oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.
Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.
Turn the food, then use the times given for the second side as a guide to preferred doneness.
6. Press the INCREASE pad for HI
| Broil or press the DECREASE pad |
| for LO Broil. |
| To change from HI Broil to LO Broil, |
| press the DECREASE pad once. |
| 7. When broiling is finished press the |
CLEAR | CLEAR/OFF pad. Serve the food |
OFF | immediately, and leave the pan |
El outside the oven to cool during the | |
4.Leave door open to
the broil stop position. The door stays open
by itself, yet the proper temperature is maintained in the oven.
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meal for easiest cleaning. |
NOTE: A fan may automatically turn on and off to cool internal parts. This is normal and the fan may continue to run even after the oven is turned off.
