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23
If the oven door remains open for more than
15 seconds during broiling, the burner will shut o. The
broil burner will automatically come back on once the
door is closed.
6
When broiling is nished, press the UPPER STOP
button.
During any broil function, it is normal for the
broiler to cycle on and o.
High temperature
Medium temperature
Low temperature
• High: Use High for steaks, burgers and sh for which
you want to achieve deep avorful searing.
• Medium: Use Medium for thicker pieces of meat that
you want cooked Medium-Well or Well Done. Also use
the medium broil setting for skin-on sh.
• Low: The Low setting is most eective for melting
cheese on items such as Nachos.
Because of the intense heat associated with this infrared
broiler, you may experience more smoke than you may
be accustomed to compared to a conventional broiler.
This smoke is a natural by-product 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
For any broiling on High, use a broiler pan only. 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.
If your broiler pan is damaged, warped, or has
heavy permanent soiling, you should consider
replacing it to reduce the amount of smoke you
experience during broiling.
3
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:
a. Lowering the broiler to the next lowest setting.
b. Using the High broil setting to achieve the level
of searing you desire, and then either switch to a
lower broil setting, or switch 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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