2.Press START.
“Preheating” will show in the display until the set temperature is reached.
“Lo” will also appear in the display if the actual oven temperature is under 170°F (77°C).
When the actual oven temperature reaches 170°F (77°C), the oven display will show the oven temperature increasing in
When the set temperature is reached, if on, 1 tone will sound.
3.Press OFF when finished cooking.
True-Broil® Reflector
Full and CenterBroiling
A 
B 
A. Full broil
B. Center broil
Broiling uses direct radiant heat to cook food.
During full broiling, both the inner and outer broil elements heat. During center broiling, only the inner broil element heats. The element(s) cycle on and off in intervals to maintain the oven temperature.
If the oven door is opened during broiling, the broil element(s) will turn off in approximately 30 seconds. When the oven door is closed, the elements will come back on approximately
30 seconds later.
■For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.
If you would like to purchase a Broiler Pan Kit, it may be ordered. See “Assistance or Service” section to order. Ask for Part Number W10123240.
■For proper draining, do not cover the grid with foil. The bottom of the broiler pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
■Pull out oven rack to stop position before turning or removing food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.
■After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
To Broil:
Before broiling, position rack according to the Broiling Chart.
When broiling, changing the temperature allows more precise control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
Close the door.
To Use:
1.Press BROIL once for FULL BROIL or twice for CENTER BROIL.
Choose Full Broil to broil larger amounts of food using both the broil burner and the broil element. Choose Center Broil to broil smaller amounts of food using only the inner broil burner.
2.Press START.
3.Press OFF when finished.
Variable Temperature Broiling
Changing the temperature when Variable Temperature Broiling allows more precise control when cooking. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.
To Use:
1.Close oven door.
2.Press BROIL once for FULL BROIL or twice for CENTER BROIL.
3.Press the number pads to set a temperature between 300°F and 500°F (149°C and 260°C).
4.Press START.
The temperature can be changed after this step. Press the number pads to reset the temperature, then press START.
5.Press OFF when finished.
BROILING CHART
For best results, place food more than 3" (7 cm) from the broil elements, rack position 4 is recommended for most foods. For diagram, see the “Positioning Racks and Bakeware” section.
A temperature setting of 500°F (260°C) is recommended for most food.
Times are guidelines only and may need to be adjusted for individual foods and tastes.
FOOD | COOK TIME |
| (in minutes) |
|
|
Beef |
|
|
|
Steak |
|
1" to 1¹⁄₄" (2.5 cm to 3 cm) thick |
|
medium | |
|
|
Pork |
|
|
|
Pork chops |
|
1" (2.5 cm) thick |
|
medium | |
|
|
Lamb |
|
|
|
Lamb chops |
|
1" (2.5 cm) thick |
|
medium | |
|
|
Ground Meats |
|
|
|
Ground beef, pork or lamb patties* |
|
³⁄₄" (2 cm) thick |
|
20
