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48
Broiling
BROIL
Heat radiates from the broiler located at the top of the oven cavity. The distance
between the foods and the broil elements determines broiling speed. For “fast”
broiling, foodmay be as close as 2 inches (5 cm) to the broil element.“Fast” broiling is
best for meatswhere rare to medium donenessis desired. Use this setting for broiling
small and average cuts of meat.
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small,
individualized cuts such as steaks, chops, and patties. Broiling speed is determined by
the distance between the food and the broil element.
Choose the rack position based on desired results.
To Use Broil
1.Arrange the oven rack in the desired position before turning the oven on and close
the door.
2. Push and hold the oven control knob for at least one second. Release and turn it
clockwise to the broil position. This sequence must be performed within seven
seconds. If you hear a clicling sound while lighting up the broil, this is appropriate.
3. In order to switch on the oven light during broiling function, set the rotary switch
knob to “oven light on”.
NOTE:
IF YOU SELECT THE CONVECTION FUNCTION ACTIVATING THE
ROTARY SWITCH KNOB, THE FANS WILL NOT WORK! THIS MUST BE
CONSIDERED APPROPRIATE.
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