Broiling
1.Posttion the rack before turning the oven on. Refer to the chart on page 17 for recom- mended rack positions.
2.Preheat in BROIL for 5 minutes with oven door closed. Do not preheat with broiler pan in place.
3.To preheat, push the Broil button. The small display will show
NOTE: Make sure the door is unlocked. If the door is locked, the oven will not broil.
4.You can preheat at one of two
in
NOTE: For most foods, broil at “HI”.The “LO setting can be used when broiling foods which overcook easily, such as fish or meringues.
The “LO”setting can also be used when broiling foods that are precooked.
5.After preheating, put the broiler pan and food on the rack.
6.Completely close the oven door to ensure proper broiling temperatures.
7.When broiling is done, push the Cancel button. The time of day will then show in the large display.
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I
CANCEL
Broiling tips
lUse the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke or fire.
l If you broil small quantities, you may want to use a small broiler pan. They are available in the housewares section of many department stores.
l For best broiling results, preheat at BROIL for 5 minutes. Do not preheat with broiler pan in place.
lRefer to “Broiling chart” on page 17 or a broiling
l After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.
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Fire Hazard
Place meat the correct distance from the burner. Meat placed too close to the burner may spatter, smoke, burn or catch fire during broiling.
To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recommended. Poor drainage of grease may result in fire. If foil is used, cut slits in foil to line up with all openings in broiler grid. Grease can then drain away and cool in pan.
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