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17
SETTING OVEN CONTROLS
SETTING BROIL
This mode is best for meats, fi sh and poultry up to 1”
thick. Broiling is a method of cooking tender cuts of
meat by direct heat under the broil element of the oven.
The high heat cooks quickly and gives a rich, brown
outer appearance. The BROIL pad controls the Broil fea-
ture. An optional Searing Grill, Broiler Pan and Insert are
available via the enclosed accessories brochure (Figure 2
& 3). The optional broil pan and broil pan insert used to-
gether allow dripping grease to drain and be kept away
from the high heat of the oven broiler. The oven can be
programmed to broil at Lo (400°F) or Hi (550°F).
Broiling Tips:
• For optimum browning, preheat the broil element for 2
minutes.
• Broil one side until the food is browned; turn and cook
on the second side. Season and serve.
• Always pull the rack out to the “stop” position before
turning or removing food.
• Always use the broiler pan and its cover when broiling.
It allows the dripping grease to be kept away from the
high heat of the broil element (see Figure 2).
• For best broiling results, broil with the oven door in the
broil stop position (see Figure 1).
• If using a Searing Grill (available by mail order),
preheat the grill for 5 to 10 minutes before placing
your meat.
• DO NOT use the broil pan without the insert. DO NOT
cover the broil pan insert with foil. The exposed
grease could catch fi re.
To set a Broil:
1. Arrange the interior oven rack
2. Press the BROIL pad. “- -” will appear in the display.
3. Press the or pad until the desired broil
setting level appears in the display. Press the pad
for HI broil or the pad for LO broil. Most foods
may be broiled at the HI broil setting. Select the LO
broil setting to avoid excess browning or drying of
foods that should be cooked to the well-done stage.
4. Preheat for 2 minutes before broiling.
5. Place the broiler pan insert on the broiler pan. Then
place the food on the broiler pan insert. DO NOT use
the broiler pan without the insert. DO NOT cover
the broiler insert with foil. The exposed grease could
ignite.
6. Place the broiler pan on the oven rack. Be sure
to center the broiler pan directly under the broiler
element. Make sure the oven door is in the broil
stop position (See Figure 1).
7. Broil on one side until food is browned; turn and cook
on the second side. Season and serve. Note: Always
pull the rack out to the stop position before turning
or removing food.
8. To stop broiling press CLEAR Off.
Accessories available via the enclosed brochure:
Searing
Grill
Broiler
Pan
Broiler Pan
& Insert
Broiler
Insert
Figure 2 Figure 3
WARNING
Should an oven fi re occur, leave the oven door closed and
turn off the oven. If the fi re continues, throw baking soda
on the fi re or use a fi re extinguisher. DO NOT put water
or fl our on the fi re. Flour may be explosive and water can
cause a grease fi re to spread and cause personal injury.
Electric Oven Broiling Table Recommendations
Food Item
Rack
Position
Temperature
Setting
Cook Time
Doneness
1st side 2nd side
Steak 1” thick 3rd or 4th HI 6:00 4:00 Rare
3rd or 4th HI 7:00 5:00 Medium
Pork Chops 3/4” thick 3rd or 4th HI 8:00 6:00 Well
Chicken - Bone In 3rd LO 20:00 10:00 Well
Chicken - Boneless 3rd or 4th LO 8:00 6:00 Well
Fish 3rd HI 13:00 - Well
Shrimp 3rd HI 5:00 - Well
Hamburger 1” thick 3rd or 4th HI 9:00 7:00 Medium
3rd or 4th HI 10:00 8:00 Well
Broil stop position
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