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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. To activate “Oven lights” psh the related button on the control pane.
NOTE:
IF YOU SELECT THE CONVECTION FAN WILL NOT WORK! THIS MUST BE CONSIDERED
APPROPRIATE.
Broiling Tips
• A LWAYS use the enamelled tray and trivet for broiling. They are designed to provide drainage of excess
liquid and fat away from the cooking surface to help prevent splatter, smoke, and re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and sh with butter several times as they broil to prevent drying out. To prevent sticking,
lightly grease broiler tray.
• Broil on rst side for slightly more than half the recommended time, season, and turn. Season second side
just before removing.
• A LWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the enamelled tray from the oven when you remove the food. Drippings will bake onto the pan
if it is left in the heated oven after broiling.
Rack Positions for Broiling
Note: Position 1 is the closest to the broiler and position 6 is the closest to the oven bottom.
1=95%
2=80%
3=65%
4=50%
5=35%
6=25%
1
3
4
5
6
2
Broiling
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