Broiling
NOTE: Preheating is not necessary when broiling.
1.Position the rack before turning the oven on. See “Broiling rack position chart” on page 17.
2.Put the broiler pan and food on the rack.
3.Close the door to the Broil Stop position (open about 4 inches [ 10.2 cm]). The door will stay open by itself.
4.Push the Broil pad. The small display will show “500”” and BROIL will light up.
5.Push the Start/Enter pad. HEAT, BROIL and “500”” show in the display.
NOTE: You can change the temperature setting any time after pushing the Start/Enter pad without pushing the Start/Enter pad again.
6.When broiling is done, push the Off/Cancel pad. The time of day will show in the display and all other displays will go off.
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 tem- perature settings allow the broil heating element to cycle and to slow cooking. The lower the tempera- ture, the slower the cooking. BROIL and HEAT will light up in the display.
lFish and chicken are some foods that may cook better is 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 temperatures.
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