Custom broil
l tl food is cooking too fast, turn the Oven
Temperature Control Knob counterclockwlsa
until the OVEN HEATING Indicator Light
goes off.
l lf you want the food to broil sbwer from the
start, set the Oven Temperature Control Knob
between 170°F and 325’F (77°C and 163%).
These temperature settings allow the broil
heating element to cycle and to slow cooking.
The bwer the temperature, the slower the
cooking.
l Fish and chicken are some foods that may cook
better if you use lower broiling temperatures.
The Oven Selector must bs on BROIL for all
brolllng temperatures.
NOTE: The oven door must be partly open
whenever the oven is being used to broil. Leaving
the door open allows the oven to maintain proper
temperatures.
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.
l Refer to a broiling chart in a reliable cookbook
for coned broiling times.
l After broiling, remove the broiler pan from the
oven when you remove the food. Drippings
will
bake on the pan if it is left 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 arrespond with
all openings in broiler grid. Grease can
then drain away and cool in pan.
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