To broil at a lower temperature:
lIf food is cooking too fast, push the Broil pad and push the V Temp pad until “325”” shows in the small display.
lIf you want food to broil slower from the start, push the Broil pad and push the V Temp pad SO a temperature between 170°F and 325°F (77°C and 163°C) shows in the small display. These temperature settings allow the broil heating element to cycle and to slow cooking. The lower the temperature, the slower the cooking. BROIL and HEAT will light up in the display.
lFish and chicken are some foods that may cook better if you use lower broiling temperatures.
NOTE: The door must be partly open whenever the oven is being used to broil. Leaving the door open allows the oven to maintain proper tem- peratures.
Broiling rack position chart
TYPE OF FOOD/
DONENESS
Quickly searing food, rare steaks
Medium steaks and patties, ham slices, fish steaks, frankfurters
2patties, lamb chops, split chicken, pork steaks and chops, whole fish
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 I 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 it is left in the heated oven.
l
l
Fire Hazard
Place meat the correct distance from the element. Meat placed too close to the element 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 correspond with all openings in broiler grid. Grease can then drain away and cool in pan.
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