26HOW TO USE
To set the upper oven to BROIL
1Press the 
key once for high, twice for me- dium, and three times for low.
2Press the qkey.
3Allow the broiler to preheat for 3 minutes.
4Place food in the upper oven.
5Close the oven door. The oven door must be closed during broiling.
WARNING
When using your broiler, the temperature inside the oven will be extremely hot. Take caution to avoid possible burns by:
yy Keeping the door closed when broiling
yy Always wear oven mitts when inserting/removing food items
yy Improper use of the broiler may result in excessive smoke or a grease fire. Improper use conditions in- clude, but are not limited to:
-Broiling on rack position B.
-Setting the broiler at higher power level than recommended.
-Using dirty/greasy broiler pans.
-Broiling beyond recommended cooking times.
NOTE
If the oven door remains open for more than 15 seconds during broiling, the burner will shut off. The broil burner will automatically restart once the door is closed.
6When broiling is finished, press the 
key.
NOTE
During any Broil function, it is normal for the broiler to cycle on and off. The igniter for the infrared ceramic broil burner on the ceiling of the oven will glow orange periodi- cally during normal broil operation.
BROIL mode display (example)
High temperature | Medium temperature |
Low temperature
•High: Use High for steaks, burgers and fish for which you want to achieve deep flavorful searing.
•Medium: Use Medium for thicker pieces of meat that you want cooked
•Low: The Low setting is most effective for melting cheese on items such as Nachos.
Because of the intense heat associated with this infrared broiler, you may experience more smoke than you may be accustomed to compared to a conventional broiler. This smoke is a natural by product of searing and should not cause you to worry. If you are experiencing more smoke than you are comfortable with, use the following tips to reduce the amount of smoke in your oven.
1.For any broiling on High or Medium settings, use a broiler pan only. Do not use sautee pans or regular baking sheets for safety reasons.
2.NEVER use a broiler pan that is not thoroughly cleaned and at room temperature at the beginning of cooking.
3.ALWAYS run your cooktop ventilation system or vent hood during broiling.
4.Keep the interior of your oven as clean as possible. Leftover debris from prior meals can burn or catch fire.
5.Avoid fatty marinades and sugary glazes, both of these will increase the amount of smoke you experience. If you would like to use a glaze, apply it at the very end of cooking.
6.If you are experiencing significant smoke with any food item, consider:
a.Lowering the broiler to the next lowest setting.
b.Using the High broil setting to achieve the level of searing you desire, and then either switch to a lower broil setting, or switch to the BAKE function.
7.As a rule, fattier cuts of meat and fish will produce more smoke than leaner items.
8.Adhere to the recommended Broil settings and cooking guide- lines in the chart on the following page whenever possible.
