Broiling
1. Position the rack before turning the oven on. See “Broil Chart” in the Cooking Guide or a reliable cookbook for recommended
rack positions.
3.Close the door to the Broil Stop position (open about 4 inches,
10.2cm]. The door will stay open by itself.
2.Put the broiler pan and food on the rack.
4.Set the Oven Selector and Oven Temperature Control to BROIL.
5.When broiling is done, turn both the Oven Selector and Oven Temperature Control to OFF.
Custom Broil
l If food is cooking too fast, turn the Oven Temperature Control counterclock- wise until the Oven Signal Light goes off.
l If you want the food to broil slower from the start, set the Oven Temperature Control between 150” and 325°F (65.5” and 162.7%). The lower the tempera- ture, the slower the cooking.
The Oven Selector must be on BROIL for all broiling temperatures.
NOTE: The door must be partly open whenever the oven is set to BROIL. Leaving the door open allows the oven to maintain proper temperatures.
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