To broil at a lower temperature:
l If food is cooking too fast, push the Broil pad and push the V Temp pad until ‘325”” shows on the small display.
l tf you want food to broil slower from ithe start, push the Broil pad and push the V Temp pad so a temperature between 170°F and 325’lz (77°C and 163°C) shows on 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 on the display.
l Fish and chicken are some foods that may cook better if you use lower broiling temperatures
NOTE: Leave the oven door partly open when- ever using the oven to broil. This allows the oven to maintain proper temperatures.
Broiling rack
IRACK POSlTlON FROM BOlTOM
4
3
:
2
I ’
position chart
TYPE OF FOOD/
DONENESS
Hamburger patties an,J thin steaks, I/h” thick or
less
Quickly searing food, rare and medium steaks medium patties, ham slices, fish steaks frankfurters
Not used for broili ig
Broiling tips
lUse the broiler pan and grid for broiling. They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke or fire.
l After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if YOLIleave it in the heated oven.
l
l
Fire Hazard
Place meat the correct distance from the element. Meat placed too close to the element could 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 could 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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