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22
The Broil function uses intense heat from the upper
heating element to cook food. BROIL works best for
tender cuts of meat, sh, and thinly cut vegetables.
Some models may feature a hybrid broiler consisting of
an inner broiler that utilizes a carbon heating element
which provides instantaneous heat, and a traditional
outer broiling element. During normal broiler operation,
it is normal for either element to cycle o intermittently.
This range is designed for closed-door broiling. The door
has a broil stop position.
• DO NOT use a broiler pan without a grid. Oil can
cause a grease re.
• DO NOT cover the grid and broiler pan with aluminum
foil. Doing so will cause a re.
• Always use a broiler pan and grid for excess fat and
grease drainage. This will help to reduce splatter,
smoke, and are-ups.
The Speed Broil setting is designed to reduce the
amount of time it takes to broil foods. By utilizing
the infrared broil element, which provides heat
instantaneously, there is no need for preheating.
1
Open the oven door to the broil stop position (about
10 degrees from the closed position).
2
Press the BROIL or SPEED BROIL button once for Hi
or twice for Lo.
Press the START button. The oven will begin to heat.
4
If using Broil, it is best to let the oven preheat for
approximately ve minutes before cooking food.
5
When cooking is complete, or to cancel at any time,
press the STOP button.
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
NEVER use a broiler pan that is not thoroughly
cleaned and at room temperature at the beginning
of cooking.
ALWAYS run your cooktop ventilation system or vent
hood during broiling.
4
Keep the interior of your oven as clean as possible.
Leftover debris from prior meals can burn or catch
re.
5
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.
6
If you are experiencing signicant 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.
7
As a rule, fattier cuts of meat and sh will produce
more smoke than leaner items.
Adhere to the recommended broil settings and
cooking guidelines in the chart on the following
page whenever possible.
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