Custom broil
lIf food is cooking too fast, turn the Oven Temperature Control Knob counterclockwise until the OVEN HEATING Indicator Light goes off.
lIf you want the food to broil slower from the start, set the Oven Temperature Control Knob between 170°F and 325°F (77% and 163°C). These temperature settings allow the broil heating element to cycle and to slow cooking. The lower the temperature, the slower the cooking.
lFish and chicken are some foods that may cook better if you use lower broiling temperatures.
The Oven Selector must be on BROIL for all broiling temperatures.
NOTE: Leave the oven door partly open when- ever using the oven to broil. Leaving the door open allows the oven to maintain proper temperatures.
Broiling rack
IRACK POSlTlON FROM BOlTOM
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position | chart |
TYPE OF FOOD/ | |
I DONENESS | I |
Quickly searing food, rare and medium steaks and patties, ham slices, fish steaks, frankfurters
Broiling tips
l Use 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.
lRefer to a broiling chart in a reliable cookbook for correct broiling times.
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.
Fire Hazard
l Place meat the correct distance from the element. Meat placed too close to the element may spatter, smoke, burn or catch fire during broiling.
l 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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