Rack Positions
Before turning on the oven, place the rack in the desired position. After preheating the broiler, center the broil pan under the broil element.
•#5 - Use this rack position when broiling beef steaks, ground meat patties, ham steak and lamb chops 1 inch or less in thickness. Also, use when top browning foods.
•#4 - Use this rack position when broiling meat
•#3 - Use this rack when broiling chicken quarters or halves.
Utensils
•The porcelain enamel
•Use metal or
•DO NOT use
Broiling Using a Regular Meat Thermometer
Note:
For accurately determining the degree of doneness for a thick steak or chop (at least
For rare steaks, cook the first side to 90°F. For medium or well done steaks, cook the first side to 100°F. Turn and cook the second side to desired internal tempera- ture.
Secondary Oven (48")
Foods may be broiled on racks #3, 4 or 5 depending upon the type and thickness of the food. Rack #5 may be used for top browning of foods.
It is impossible to use the bake and broiler elements simultaneously. When one is on, the other one cannot be turned on.
Setting Broil or Convection Broil
Broil - Electric Oven
To Set the Oven to Broil or Convection Broil
Only the upper element heats in the BROIL mode. NOTE: Successful broiling requires constant exposure to high, intense heat.
1.Place oven rack in desired position.
2.Set Selector Switch to BROIL or CONVECTION BROIL.
3.Set Oven Control Knob to BROIL or CONVECTION BROIL setting.
4.Wait until PRE HEATING light turns off, after approximately three (3) minutes.
5.Place food in oven at desired rack position as referenced on Page 36.
6.The door should be closed throughout the broil cycle.
•Your Professional® Range comes with a large
•The 48" Models have a small
Page 36