CustomBroil
The top element operates at full power when heating.
Use this setting for normal broiling and top browning with the door open in the Broil Stop position.
■Use only the broiler pan and grid provided with the appliance. It is designed to drain juices and help prevent spatter and smoke.
■For proper draining, do not cover the grid with foil. The bottom of the pan may be lined with aluminum foil for easier cleaning.
■Trim excess fat to reduce spattering. Slit the remaining fat on the edges to prevent 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 the rack according to the Broiling Chart.
Position food on the grid in 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 preheat the oven before putting food in, unless it is recommended in the recipe.
Leave the door partly open when you use the oven to broil. This allows the oven to stay at the proper temperature.
1.Press CUSTOM BROIL.
2.Press START.
The set oven temperature will appear on the display until the oven is turned off.
3.Press OFF/CANCEL when finished cooking.
To Vari Broil:
Changing the temperature when custom 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.
1.Press CUSTOM BROIL.
Press the TEMP “up” or “down” arrow pads (buttons) to enter a temperature other than 500°F (260°C). The broil range can be set between 300°F (150°C) and 525°F (275°C).
2.Press START.
The set oven temperature will appear on the oven display until the oven is turned off.
3.Press OFF/CANCEL when finished cooking.
BROILING CHART
For best results, place food 3” (7 cm) or more from the broil element. Times are guidelines only and may need to be adjusted for individual foods and tastes. Recommended rack positions are numbered from the bottom (1) to the top (4). Do not use position
5.For diagram, see the “Positioning Racks and Bakeware” section.
| RACK | COOK TIME | |
| minutes |
| |
FOOD | POSITION | SIDE 1 | SIDE 2 |
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Chicken |
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3 | |||
boneless breasts | 4 | ||
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Fish |
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Fillets ¹₄ - ¹₂ ” | 4 | ||
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Steaks ³₄ - 1” | 4 | ||
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Frankfurters | 4 | ||
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Ground meat patties* |
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³₄ ” (2 cm) thick |
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well done | 4 | ||
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Ham slice, precooked |
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¹₂ ” (1.25 cm) thick | 4 | ||
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Lamb chops |
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1” (2.5 cm) thick | 4 | ||
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Pork chops |
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1” (2.5 cm) thick | 4 | ||
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Steak |
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1” (2.5 cm) thick |
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medium rare | 4 | ||
medium | 4 | ||
well done | 4 | ||
*Place up to 9 patties, equally spaced, on broiler grid.
ConvectionCooking
(onsomemodels)
In a convection oven, the
Most foods can be cooked by lowering cooking temperatures
25°F to 50°F (14°C to 28°C) and cooking time can be shortened by as much as 30 percent, especially for large turkeys and roasts.
■It is important not to cover foods so that surface areas remain exposed to the circulating air, allowing browning and crisping.
■Keep heat loss to a minimum by opening the oven door only when necessary.
■Choose cookie sheets without sides and roasting pans with lower sides to allow air to move freely around the food.
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