Setting Oven Controls
Broil
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
The following temperature settings apply to the broil feature:
°
*Min. broil setting: 400°F / 204°C
°Max. broil setting: 550°F / 288°C
Setting Broll
See example below to set broil starting immediately with the
Place the broiler insert on the broiler pan, then
place the meat on the insert. Remember to follow all
warnings and cautions.
. Arrange the interior oven rack to rack position
recommendations. Be sure to place the prepared food and pan directly under broil unit. Close the door.
3.Press BROIL
4.Press START
For best results
*Use the recommended pans and oven rack positions for the type of meat being prepared.
*For optimum browning results, allow the oven to preheat 2 minutes before placing the food in the oven.
*Do not use the broiler pan without the insert.
*Do not cover the broil pan/insert with aluminum foil; the exposed grease could ignite.
*To prevent food from contacting the broil unit and to
prevent grease splattering, do not use the roasting rack when broiling.
Should an oven fire occur, close the oven door. 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
You may press STOP any time when setting the control or during the cooking process.
Be aware that the suggested broil settings table are
recommendations only. Increase or decrease broiling times,
or move to a different rack position to suit for doneness. If
the food you are broiling is not listed in the table, follow the
instructions provided in your cookbook and watch the item closely.
The broil pan and its insert are available via the mail order card. The broil pan insert contains slots that allows grease from the meat to drain into the broil pan. Place prepared meat on broil pan insert and then place onto broiler pan as
shown below.
Insert
Broil pan
Food |
| Rack | position | Temp | Cook flme | in minutes | Doneness |
| |
|
|
|
|
|
| 1st side | 2nd side |
|
|
Steak 1" thick | 3rd | or | 4th | 550°F | 6 | 4 | Rare |
| |
|
| 3rd | or | 4th | 550°F | 7 | 5 | Medium |
|
|
| 3rd | or | 4th | 550°F | 8 | 7 | Weii |
|
Pork chops | 3/4" thick | 3rd | or | 4th | 550°F | 8 | 6 | Well |
|
| 3rd |
| 450 ° F | 20 | 10 | Wei i |
| ||
3rd | or | 4th | 450°F | 8 | 6 | Weii |
| ||
Fish |
|
| 3rd |
| 500°F | 13 | 0 | Weii |
|
Shrimp |
|
| 3rd |
| 550°F | 5 | 0 | Well |
|
Hamburger | 1" thick | 3rd | or | 4th | 550°F | 9 | 7 | Medium | Rack positions |
|
| 3rd | or | 4th | 550°F | 10 | 8 | Weii |
|
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