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Broil
Use the broil feature to cook meats that require direct
exposure to flame heat for optimum browing results.
When broiling, always remember to arrange the oven
racks while the oven is still cool.
To set broil:
1.
.
Step Press
Arrange the oven racks when cool
(See Figs. 2 & 4). For optimum
browning results, preheat the oven
for about 5 minutes before adding food.
Be sure to place prepared food
directly under upper oven burner.
Close the oven door.
3. Press broil(See Fig. 1). broi[ Fig. 2
Fig. 3
Inse_
Broil
pan
4. Press start to activate, start
5. Broil food on one side until browned.
Turn and broil food on other side.
Fig. 1
To stop broil at any time press cancel.
Should an oven fire occur, close the oven door and turn
the oven OFF. If the fire continues, use a fire
extinguisher. DO NOT put water or flour on the fire.
Flour may be explosive.
• 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.
• If needed, lower the oven temperature to avoid over
browning or drying of food items that should be
cooked to the well-done stage.
• bake time or start time instructions cannot be
added to the broil feature.
• When broiling the oven control does not provide a
preheat indicator or reminder tone when the oven
reaches set temperature.
• When broiling with a pan, be sure to use only
Electrolux Home Products, Inc. approved broil pan &
insert (Fig. 3).
Suggested broil settings table (gas oven)
Food Rack position Setting Cook time in minutes
1st side 2nd side Doneness
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 rack position 6.
Fig. 4
24
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