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Broiling
Wall Oven
11
How to set
the oven
for broiling
1 If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2″
apart. If desired, the fat may be trimmed,
leaving a layer about 1/8″ thick.
2 Place the meat or fish on the broiler grid in
the broiler pan. Always use the grid so that
any fat will drip into the broiler pan;
otherwise the juices may become hot
enough to catch on fire.
3 Position a shelf on the recommended shelf
position as suggested in the Broiling Guide.
4 Leave the door open to the broil stop
position. The door will stay open by itself,
yet the proper temperature is maintained
in the oven.
5 Turn the mode selector knob to MANUAL.
NOTE: A cooling fan will turn on to cool
internal parts. This is normal, and the fan
may continue to run even after the oven is
turned off.
6 Turn the temperature control knob and
the oven control knob to BROIL.
The oven ON light and the oven interior lights
turn on and remain on until the oven control
knob has been turned to OFF.
The PREHEAT light turns on.
Single oven controls shown.
Mode selector knob Temperature control knob Oven control knob
The oven door has a
broil stop position.
Aluminum
foil
You can use aluminum foil to line the broiler
pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just
like the grid.
The broiler does not need to be preheated
for most broiling. However, foods that cook
quickly, such as thin strips of meat or fish
may require a short preheating period of
2 to 3 minutes to allow the food surface to
brown in the same time the food takes to be
cooked throughout.
Turn the food only once during broiling.
Time the foods for the first side according
to the Broiling Guide.
Use caution when reaching into the oven
during broiling as areas above the door may
be hot.
7 When broiling is finished, turn the oven
control knob to OFF.
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