Custom broil
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If food is cooking too fast, turn the Oven Tem-
perature Control Knob counterclockwise until the OVEN HEATING Indicator Light goes off.
If you want the food to broil slower from the start, set the Oven Temperature Control Knob between 170°F and 325°F (77°C 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.
Fish 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 whenever using the oven to broil. This allows the oven to maintain proper temperatures.
Broiling rack position chart
RACK POSlTlON TYPE OF FOOD/
FROM BOlTOM DONENESS
4Hamburger patties and thin steaks, %” thick or less
3Quickly searing food, rare and medium steaks, medium patties, ham slices, fish steaks, frank- furters
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Broiling | tips |
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l Use the broiler | pan and grid for broiling. | They |
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are designed to drain excess liquid and fat |
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away from the cooking surface to help prevent | I | ||
spatter, smoke | or fire. |
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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.
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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 line up with all openings in broiler grid. Grease can then drain away and cool in pan.
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