Loading ...
Loading ...
Loading ...
21
SETTING OVEN CONTROLS
Fig. 1
Insert
Broil
pan
Fig. 2
• For better access to food while broiling, use oven mitts
and pull the oven rack out to the rack stop position
before turning or removing the food.
• bake time or start time instructions cannot be added
to the broil feature.
• The oven control will not provide a preheat indicator or
reminder tone when broiling.
• When using a pan made especially for broiling, be sure
to use only Electrolux Home Products, Inc. approved
broil pan & insert (See Fig. 3).
NOTES
7
6
5
Broil
Use the broil feature to cook meats that require direct
exposure to radiant heat for optimum browning results.
When broiling, always remember to arrange the oven
racks while the oven is still cool. Position the rack as
suggested in the broil settings table (See Figs. 1 & 3).
To set broil:
Broiling is direct heat cooking and will produce some
smoke. If smoke is excessive, place food further away
from the element. Always watch food carefully to prevent
burning.
1. Arrange the oven rack while oven is still cool.
2. Press broil keypad. “ — — “will appear in display.
3. Press and hold the or keypad until the
desired broil setting level appears in the display. Press
the keypad for HI broil or the keypad 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. For optimum results, preheat oven for 5
minutes before adding food.
5. Place prepared food directly under upper element.
6. Close the oven door when broiling.
7. Broil food on one side until desired browness is
obtained. Turn food and broil on other side.
To stop broil at anytime press cancel.
Should an oven re occur, close the oven door and turn the
oven OFF. If the re continues, use a re extinguisher. DO
NOT put water or our on the re. Flour may be explosive.
Fig. 3
Suggested broil settings table (gas oven)
Food Rack position Setting
Cook time in minutes
Doneness1st side 2nd side
Steak 1
” thick
5th 550°F 4 4 Rare
Steak 1
” thick
5th or 6th* 550°F 8 6 Medium
Steak 1
” thick
5th or 6th* 550°F 10 8 Medium-well
Steak 1
” thick
5th or 6th* 550°F 11 10 Well
Pork chops 3/4
” thick
5th 550°F 12 8 Well
Chicken-bone in 4th 450°F 25 15 Well
Chicken-boneless 5th 450°F 10 8 Well
Fish 5th 550°F - as directed - Well
Shrimp 4th 550°F - as directed - Well
Hamburger 1
” thick
6th* 550°F 12 10 Medium
Hamburger 1
” thick
5th 550°F 14 12 Well
*Use the off-set rack if you choose to use oven rack position 7.
Consuming raw or undercooked meats, poultry, seafood or shellsh may increase your risk of food borne illness.
Loading ...
Loading ...
Loading ...