Setting Oven Controls
•Setting Broil (Electric Range)
The __B[oilj_pad controls the Broil feature. When broiling, heat radiates downward from the oven broiler for even coverage.
The Broil feature is preset to start broiling at 550°F, however, the Broil feature temperature may be set at any temperature between 400°F and 550°F.
The broil pan and broil pan insert used together allows dripping grease to drain and be kept away from the high heat of the oven broiler. DO NOT use the broil pan without the insert (See Fig. 6). DO NOT cover the oven racks with aluminum foil. The exposed grease could catch fire.
Should an oven fire occur, leave the oven door closed and turn the oven OFF. 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.
INSTRUCTIONSPRESS
To set the oven to broil at the default setting (550°F):
1.Place the broiler pan insert on the broiler pan. Then place the food on the broiler pan insert. DO NOT use the broiler pan without the insert.
2.Arrange the interior oven rack and place the broiler pan on the rack. Be sure to center the broiler pan directly under the broiler element. Make sure the oven door is in the broil stop position (See Fig. 5). Preheat the oven for 4 minutes.
3.Press _ro_. (See Fig. 1).
4.If a lower broil temperature is desired (minimum broil temperature setting is 400°F), press the desired temperature before continuing to step 5.
5. Press _'_. The oven will begin to broil. "BROIL" and "550 °" will appear in the display (See Fig. 2).
6.Broil on one side until food is browned; turn and cook on the second side. Season and serve. Note: Always pull the rack out to the stop position before turning or removing food.
DISPLAY
Fig. 1
ill
Fig.2
Fig. 3
7.To cancel broiling or iffinished broiling press O (See Fig. 3).
Recommended Broiling Times and Searing Grill
Use the following table for approximate broiling times. Increase or decrease broiling times, or move the broiling pan 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. Use the Searing Grill for meats and steaks if desired. Before placing the meat, be sure to heat the Searing Grill using Broil for 10 minutes. Cook times should be reduced
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Broil
Broiling |
| Table | (Refer | to Fig. 4) |
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| Fig.5 | Stop Position |
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Food |
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| Rack | Temp | Cook Time |
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Item |
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| Position | Setting | fst side | 2ndside |
| Doneness | |
Steak 1" thick |
| 5th or 6th | 550° F | 6:00 | 4:00 |
| Medium | |||
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| 5th or 6th | 550 | ° F | 7:00 | 5:00 | ||
Pork Chops 3/4" | thick | 5th | 550 | ° F | 8:00 | 6:00 |
| Well | ||
Chicken | - Bone | In | 4th | 450 ° F | 20:00 | 10:00 |
| Well | ||
Chicken | - | Boneless | 5th | 450 ° F | 8:00 | 6:00 |
| Well | ||
Fish |
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| 5th | 500 ° F | 13:00 | n/a |
| Well | |
Shrimp |
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| 4th | 550 ° F | 5:00 | n/a |
| Well | |
Hamburger | 1" thick | 6th | 550 ° F | 9:00 | 7:00 |
| Medium | |||
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| 5th | 550 ° F | 10:00 | 8:00 |
| Well | |
Fig. 6
Searing
GriB
Broil Pa |
| 7 | |
& Insert | rig. | ||
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