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24
USING THE OVEN
BROIL
The Broil function uses intense heat from the upper heat-
ing element to cook food. BROIL works best for tender cuts
of meats, 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 broil-
ing element. During normal broiler operation, it is normal
for either element to cycle o intermittently.
This range is designed for open 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 alumi-
num 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.
CAUTION
SPEED BROIL
The Speed Broil setting is designed to reduce the amount
of time it takes to broil foods. By utilizing the inner broil
element, which provides heat instantaneously, there is no
need for preheating. Speed Broil should only be used for
small amounts of food that can be easily concentrated to
the center of the broiler pan.
• When operating Speed Broil, the oset rack should
be used.
• All food should be placed in the center of the
broiler pan when utilizing Speed Broil.
NOTE
To set the oven to BROIL / SPEED BOIL
1. Open the oven door to the broil stop position (about
10 degrees from the closed position).
2. Press the BROIL or SPEED BOIL button once for Hi
or twice for Lo.
3. Press the START button. The oven will begin to heat.
4. If using Broil, it is best to let the oven preheat for ap-
proximately three minutes before cooking food. If
using Speed Broil, no preheat is necessary.
5. When cooking is complete, or to cancel at any time,
press the CLEAR OFF button.
Smoking
Due to the intense heat associated with broiling, it is nor-
mal 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 re-
duce the amount of smoke in your oven.
1. Always use a broiler pan. Do not use sautee 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.
3. ALWAYS run your cooktop ventilation system or vent
hood during broiling.
4. Keep the interior of your oven as clean as possible. Left
over 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:
y Lower the broiler to the LO setting.
y Lower the rack position to cook the food further away
from the broiler.
y Use the HI broil setting to achieve the level of searing
you desire, and then either switch to the LO broil set-
ting, or switch to the BAKE function.
7. As a rule, fattier cuts of meat and sh will produce
more smoke than leaner items.
8. Adhere to the recommended broil settings and cook-
ing guidelines in the chart on the following page
whenever possible.
RECOMMENDED BROILING GUIDE
The size, weight, thickness, starting temperature, and your
preference of doneness will aect broiling times. The fol-
lowing guide is based on meats at refrigerator temperature.
Always use a broiler pan when broiling on the HI
setting or Speed Broil.
NOTE
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