Setting Oven Controls
Broil
Use the broil function to cook meats that require direct exposure to flame heat for optimum browning results. The Broil function is factory preset to broil at 550°F.
The suggested broil settings table (See Fig. 1) is provided for
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.
1.Arrange the oven racks when cool. For optimum browning results, preheat oven for 5 minutes before adding food.
2.Position cookware in oven. Close oven door when broiling.
3.Press Broil key pad.
4.Press A or V key pad until the desired broil
setting level appears in the display. Press A for HI
broil or V for LO broil setting. Most foods may be broiled at the HI broil setting. Select the LO broil setting to avoid excess browning or drying of foods that should be cooked to the
5.Broil on one side until food is browned. Turn and broil food on 2nd side.
6.When finished broiling press STOp.
To cancel Broil at anytime press stop;.
Fig. 1
Should an oven fire occur, close the oven door and turn the oven OFF. If the fire continues, use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.
Always use pot holders or oven mitts when
using the oven. When cooking, the oven interior, exterior,
oven racks and cooktop will become very hot which can cause burns
Important notes:
•Always arrange oven racks when the oven is cool.
•For best results when broiling, use a quality broil pan along with a broil pan insert. A broil pan is designed to drain the fat from the food, help avoid spatter and reduce smoking.
•When broiling, always pull the oven rack out to the stop position before turning or removing food.
•Cook Time or Delay Start will not operate with the Broil function.
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| Suggested broil settings table (gas oven) |
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Food |
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| Rack | position |
| Setting | Cook time | in minutes |
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| (See | Fig. 1) |
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| 1st side |
| 2nd side |
| Doneness | |
Steak | 1" | thick |
| 5th | or | 6th | _ | Hi | 8 |
| 6 |
| Medium | |
Steak | 1" | thick |
| 5th | or | 6th | _ | Hi | 10 | 8 |
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Steak | 1" | thick |
| 5th | or | 6th | _ | Hi | 11 | 10 |
| Well | ||
Pork | chops 3/4" | thick | 5th |
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| Hi | 12 | 8 |
| Well | |||
in | 4th |
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| Lo | 25 | 15 |
| Well | |||||
| 5th |
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| Lo | 10 | 8 |
| Well | |||||
Fish |
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| 5th |
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| Hi | - | as | directed | - | Well | |
Shrimp |
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| 4th |
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| Hi | - | as | directed | - | Well | ||
Hamburger | 1" | thick | 5th | or | 6th* |
| Hi | 12 | 10 |
| Medium | |||
Hamburger | 1" | thick | 5th |
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| Hi | 14 | 12 |
| Well | |||
Cook times given are approximate and should be used only as a guide. _Use the
Fig. 1
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