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37
OPERATION
ENGLISH Using the Lower Oven
Broil
Broiling uses an intense, radiant heat to cook food.
Both the inner and outer broil elements heat during
full broiling. Only the inner broil element heats during
center broiling. The element(s) cycle on and off at
intervals to maintain the oven temperature. The meat
probe cannot be used with this mode.
CAUTION
•
Do not use a broiler pan without a grid. Oil can
cause a grease fire.
•
Do not cover the grid and broiler pan with
aluminum foil. Doing so will cause a fire.
•
Always use a broiler pan and grid for excess fat
and grease drainage. This will help to reduce
splatter, smoke, and flare-ups.
NOTE
This oven is designed for closed-door broiling.
Close the door to set the Broil function. If the door
is open, the Broil function cannot be set and door
appears on the display. Close the door and reset
the Broil function. Opening the door turns off the
broil burner during broiling. If the door is opened
during broiling, the broil burner turns off after five
seconds. The broiler turns back on automatically
once the door is closed.
Setting the Oven to Broil
1
Place the food on the broiler pan grid.
2
Touch Broil.
3
Touch 1 for full broiling or 2 for center broiling.
4
Touch 1 for High, 2 for Medium or 3 for Low broil.
5
Touch Start. The oven begins to broil.
6
Broil on one side until food is browned ; turn and
cook on the other side.
NOTE
Always pull the rack out to the stop position
before turning or removing food.
Let the oven preheat for approximately five
minutes before cooking the food.
7
When broiling is finished, touch Lower Clear/
Off. Touch Clear/Off to cancel this function at
any time.
Smoking
Due to the intense heat associated with broiling, it
is normal to experience smoke during the cooking
process. This smoke is a natural byproduct of
searing and should not cause you to worry. If you are
experiencing more smoke than you are comfortable
with, use the following tips to reduce the amount of
smoke in your oven.
1
Always use a broiler pan. Do not use saute pans
or regular baking sheets for safety reasons.
2
The broiler pan should always be thoroughly
cleaned and at room temperature at the
beginning of cooking.
3
Keep the interior of your oven as clean as
possible. Leftover debris from prior meals can
burn or catch fire.
4
Avoid fatty marinades and sugary glazes. Both
of these will increase the amount of smoke you
experience. If you would like to use a glaze,
apply it at the very end of cooking.
5
If you are experiencing significant smoke with
any food item, consider:
•
Lowering the broiler to the Lo setting.
•
Lowering the rack position to cook the food
further away from the broiler.
•
Using the Hi broil setting to achieve the level of
searing you desire, and then either switching
to the Lo broil setting, or switching to the Bake
function.
6
As a rule, fattier cuts of meat and fish will
produce more smoke than leaner items.
7
Adhere to the recommended broil settings and
cooking guidelines in the chart on the following
page whenever possible.
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