USING YOUR RANGE | USING YOUR RANGE |
BROILING
NOTES:
•Do not preheat when broiling unless your recipe recommends it.
1.Place the rack where you need it in the oven. See “Broiling guide- lines” later in this
| Front | section. |
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2.Put your food on the broiler pan and place the pan in the center of the oven rack.
3.Close the door.
4. Set the oven control knob to BROIL. | PUSH AND TURN | YOU SEE | |
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|
| OVEN ON and |
| BROIL | WARM | HEATING lights |
|
| 200 | go on. |
| CLEAN | 250 | |
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| ||
|
| 300 |
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|
| 350 |
|
| 500 | 400 |
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|
| 450 |
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5. After broiling, turn the oven control | PUSH AND TURN | YOU SEE | |
knob to OFF. | BROIL | WARM | OVEN ON and |
|
| 200 | HEATING lights |
| CLEAN | 250 | go out. |
|
| 300 |
|
|
| 350 |
|
| 500 | 400 |
|
|
| 450 |
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Broiling guidelines
•Use only the broiler pan and grid provided. They are designed to drain extra juices from the cooking surface. This drainage helps prevent spatter and smoke.
•To make sure the juices drain well, do not cover the grid with foil.
•Trim excess fat to reduce spattering. Slit the fat on the edges to prevent curling.
•Use tongs to turn meat to avoid losing juices.
•Pull out oven rack to stop position before turning or removing food.
•After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
•For easier cleaning, line the bottom of the pan with aluminum foil. Clean the pan and grid as soon as possible after each use.
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