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10
Broil Stop
Position
SETTINGOVENCONTROLS
Fig. 3
Fig. 4
Broil
1. Arrange oven rack while oven is still cool. For rare meats,
position the broiler pan closer to the element (upper
oven rack positions - Fig. 3). For well-done foods such as
chicken, lobster tails or thick cuts of meat, position the
pan further from the element (lower oven rack positions).
2. Turn the oven control knob to broil (See Figs 1 & 2).
Most foods can be broiled at the broil setting. Preheat
the oven if desired.
3. Place the insert on the broiler pan (if equipped), then
place the food on the insert. DO NOT use the broiler
pan without the insert or cover the insert with aluminum
foil (Fig. 4). The exposed fat could ignite.
4. Place the broiler pan on the oven rack.Leavetheoven
door open at the broil stop position when broiling
(See Fig. 5).
5. Broil on one side until food is browned; turn and broil
on the second side. Season and serve.
6. When broiling is nished, turn the oven temp control
knob to OFF.
Bake
1. Arrange oven racks while the oven is still cool. See
“Arranging oven racks” in Before Setting Oven
Controls section.
2. Turn the oven temp control knob (See Fig. 1) to the
desired oven temperature (See Fig. 2).
3. Preheat the oven for 10 to 12 minutes before baking.
Preheating is not necessary when roasting, cooking
casseroles or broiling most foods.
4. When cooking is nished, turn the oven temp control
knob to OFF.
Fig. 1
Fig. 2
Insert
Broil pan
Fig. 5
To insure proper results when broiling use ONLY Electrolux
Home Products, Inc. approved broil pan & insert.
WARNING
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.
CAUTION
• The broiler pan and the insert (some models) allows
grease to drain and be kept away from the high
heat of the broiler. DO NOT use the pan without the
insert. DO NOT cover the insert with aluminum
foil; the exposed grease could ignite.
IMPORTANT
Dark or dull pans absorb more heat than shiny bakeware
resulting in dark or overbrowning of foods. It may be
necessary to reduce the oven temperature or cook time
to prevent overbrowning of some foods. Dark pans are
recommended for pies. Shiny pans are recommended for
cakes, cookies and mufns.
NOTES
Always pull the oven rack out to the stop position before
turning or removing the food.
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