Lower Oven Operating instructions (continued)
BROIL
Use the broil feature to cool< 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 broil for lower oven
See example below to set broil for the lower oven 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
prepared food and pan directly under broil element.
Close the oven door.
3.Press BROIL
4.Press START
NOTE
You may press STOP any time when setting the control or
during the cooking process.
Leaving open the lower oven door for a minute while broiling will cause the electronic controls to prompt "dr" to remind you to close the door. If the oven door is not closed after 30 seconds° the controller will cancel the broiling.
For best results
*Use the recommended pans and oven rack positions for the type of meat being prepared.
*For optimum browning resuits_ allow the oven to preheat
*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 element and to
prevent grease spJattering_ 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.
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 |
| Cook time | in minutes | Doneness |
|
| ||
|
| position | Temp | st 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 | Well |
|
|
Pork chops | 3/4" thick | 3rd | or | 4th | 550°F | 8 | 6 | Well |
|
|
in |
| 3rd |
| 450°F | 20 | 10 | Weii |
|
| |
3rd | or | 4th | 450°F | 8 | 6 | Weii |
|
| ||
Fish |
|
| 3rd |
| 500°F | 13 | 0 | Weli |
|
|
Shrimp |
|
| 3rd |
| 550°F | 5 | 0 | Well |
|
|
Hamburger | 1" thick |
| 4th |
| 550°F | 9 | 7 | Medium | Model with | dual fan |
|
|
| 4th |
| 550°F | 10 | 8 | Well | shown | only |
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