Broiling
1.Position the rack properly before turning on the oven. Position rack so that the surface of the focd is at least 3 inches
(7.4 cm) away from the broil element. See “Broiling rack position chart” on page 15.
2.Put the broiler pan and food on the rack.
3.Close the door to the Broil Stop position (open about 4 inches [lo.2 cm]). The door will stay open by itself.
5.When broiling is done, turn both the Oven Selector and Oven Temperature Control Knob to OFF. The OVEN HEAT- ING Indicator Light will go off.
Custom broil
l if food is cooking too fast, turn the Oven Temperature Control Knob counterciock- wise until the OVEN HEATING Indicator Light goes off.
l If you want the food to broil slower from the start, set the Oven Temperature Control Knob between 170°F and 325°F (77°C and 163°C). These temperature settings allow the broil heating element to cycle and to slow cooking. The lower the temperature, the stower the cooking.
l Fish and chicken are some foods that may cook better if you use lower broiling temperatures.
The Oven Selector must be on BROIL for ail broiling temperatures.
NOTE: Leave the oven door partly open whenever using the oven to broil. This allows the oven to maintain proper temperatures.
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