How to set the oven for broiling
Broiling
Wall Oven
Mode selector knob | Temperature control knob | Oven control knob |
Single oven controls shown.
1If the 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.
2Place the meat or fish on the broiler grid in the broiler pan. Always use the grid so that any fat will drip into the broiler pan; otherwise the juices may become hot enough to catch on fire.
3Position a shelf on the recommended shelf position as suggested in the Broiling Guide.
4Leave the door open to the broil stop position. The door will stay open by itself, yet the proper temperature is maintained in the oven.
5Turn the mode selector knob to MANUAL.
NOTE: A cooling fan will turn on to cool internal parts. This is normal, and the fan may continue to run even after the oven is turned off.
6Turn the temperature control knob and the oven control knob to BROIL.
The oven ON light and the oven interior lights turn on and remain on until the oven control knob has been turned to OFF.
The PREHEAT light turns on.
The oven door has a broil stop position.
The broiler does not need to be preheated for most broiling. However, foods that cook quickly, such as thin strips of meat or fish may require a short preheating period of
2 to 3 minutes to allow the food surface to brown in the same time the food takes to be cooked throughout.
Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.
Use caution when reaching into the oven during broiling as areas above the door may be hot.
7When broiling is finished, turn the oven control knob to OFF.
Aluminum foil
You can use aluminum foil to line the broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.
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