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USING
YOUR
OVEN
chops
a
nd
h
amb
ur
gers
would
typica
ll
y
be
broiled
on
rack
pos
i
tio
n
4.
If t
op
brow
ni
ng
casseroles
or
bread,
the
th
i
ckness
of
the
food
would
i
ndicate
the
posi
ti
on.
Cassero
l
es
and
bread
would
typically
be
browned
on
rac
k
posit
i
on
2
(see
instructions
below
for
mo
re
in
forma
ti
on).
CONVECTION
BROIL
Co
nv
ect
ion
bro
il
is
cooking
by
intense
in
frar
ed
rad
i
ant
hea
t
supp
li
ed
by
the
broil
burner
while
fan
at
th
e
bac
k of the
oven
circulates
hot
air in a
cont
i
nuous
patte
rn
around
th
e
food.
Convection
bro
il
cooks
th
e
food
with
better
resu
l
ts
fo
r
th
icker c
ut
s of
meat.
The
meat
sears
on
the
o
ut
si
de
and
retains
more
jui
ces
a
nd
n
at
ur
al fl
avo
r
in
si
de
with l
ess
shrink
age.
FOODS
SUITABLE
FOR
CONVECTION
BROILING:
Thi
cke
r Cu
ts
of
Meat
(1" or
more)
Rac
k
pos
ition
#3
(same
pos
ition for
bro
ilin
g)
Thicker,
I
rregular-sized
Pieces
of
Poultry
(1" or
more)
Rack
pos
ition
#2
or
#3
(same
pos
ition for bro
ilin
g)
Th
icker,
Pieces
of
Fish
(1"
or
more)
Rack
pos
ition
#3
(same
pos
ition
fo
r
bro
ilin
g)
T
op
Browning:
Casseroles
and
Breads
Rac
k
pos
ition
#2
or
#3
(same
pos
ition
fo
r
bro
ilin
g)
REGULAR
BROIL
Broil
is
coo
king
by
in
ten
se
i
nfrared
radian
t
heat
suppl
i
ed
by
the
bro
il
b
urn
er l
ocated
at the
top
of the
ove
n.
FOODS
SUITABLE
FOR
BROILING:
Appet
i
ze
rs
Rack
pos
iti
on
#3
or
#4
Meats,
Po
ul
try,
Fish
(under 1 ")
Rack
pos
iti
on
#4
T
op
Browning:
Casseroles
and
breads
Rack
pos
ition
#2
or
#3
NOTE
:
The
broiler
pan
for
both
broiling and
convection
broiling
should
be
placed all
the
way
to
the
back
of
the
oven
and
centered
on
the
rack
for
best
results.
USING
A
MEAT
THERMOMETER
TO
BROIL
AND
CONVECTION
BROIL
To
accura
te
ly
determine
the
doneness
of a thick
steak
or
chop
(1-1/2)
inches
thick
or
more),
use
a
meat
thermometer.
I
nsert
t
he
po
int of
the
thermometer
into
the
side
of the
meat
to
the
center.
Cook
the
fi
rst
to
90°F f
or
rare
meat.
Coo
k
th
e fi
rst
si
de
100°F
for
medium
to
well
done.
Coo
k
the
second
side
to
the
desired
degree
for
th
e
doneness
you
want,
140°F
to
1
45°F
fo
r
rare,
and
1
50°F
to
155°F
fo
r
medium
and
160°F
to
165°F
for
well
do
n
e.
If
you
are
cooking
pork,
cook
to
160°F.
A
large
two-piece
broil
pan
comes
wi
th
your
new
range.
When
you
are
bro
ilin
g,
al
ways
use
both
pieces.
Do
not
cover
th
e
gr
id w
ith
a
lu
mi
num
fo
il.
This
slotted
gr
id a
ll
ows
the
grease
drippings
to
fl
ow
into
the
bottom
of
the
pan
keeping
it
away
from
the
in
t
ense
heat
of t
he
infra-red
bro
i
ler
bu
rner.
Th
is
helps
to
mi
nimize
the
smoki
ng
and
spatter
i
ng
of the
grease.
TO
GET
THE
BEST
RESULTS
OPEN
DOOR
BROILING
NOTE
:
Open
Door
Broiling is
also
possible with
the
Precision
Series
oven.
However,
the
oven
door
hinge
DOES
NOT
have
a dedicated
Broii-Stop_pqsition.
To
achieve
the best
results
for
Open-Door
Broiling,
open
oven
door
approximately 6-8 Inches.
WARNING!
NEVER
leave
pets
and/or
small
children
unattended
while
oven
is
in
the
Open
Door
Broiling
position.
Front
panel
and
knobs
may
get
hot
to the
touch
as
the
heat
is
directly
escaping
to the front
section
of the
oven.
Wear
oven
mitts
and
always
use
Caution!
NOTE
:
It
is not
recommended
to
use
the convection
fan
in
Open
Door
Broiling.
•
Defrost
the
food
before
starting
to
cook.
•
Put
food
on
broiler
pan,
center
and
push
broiler
pan
to
the
very
back
of
the
oven
rack.
•
Set
a min
ute
t
imer
for
the
mi
n
im
um t
ime
to
check
the
food.
•
Steaks
sh
ould
be
at
least
one
inch
th
ick,
if
rare
doneness
is
desired.
It
is
di
ffic
u
lt
to
get
rare
wi
th
meat
th
at
is
th
in
n
er.
•
After
half
the
total
cooki
ng
time,
turn
the
food
over
only
once.
It
is
not
necessary
to
turn
over
thin
foods
(fillet of
fish,
Ham
slices,
etc.).
Liver
slices
must
be
turned
over.
•
Use
a
two-piece
broil
pan.
Two-piece
broil
pans
are
designed
to
minimize
smoke
and
spatter
.
DO
NOT
cover
the
slotted
grid
with
aluminum
foil.
This
will
catch
the
grease
and
could
cause
a
fire.
•
When
t
op
browning
use
me
t
al
or
glass-ceramic
bake
ware.
DO
NOT
use
heat-proof
Glass
or
pottery
as
this
type
of
glassware
cannot
withstand
the
intense
heat
of
the
broiler
burner.
NOTE:
You
cannot
use
the
broiler burner and the
bake
burner
at
the
same
time.
When
one
is
on,
the
other cannot
be
turned on!
USING
THE
OVEN
ROTISSERIE
Your
Gas
Self
Clean
ove
n
co
n
tains
a
rotisserie
system,
complete
with
a
vertical
positio
n
ing
rod,
aU-bracket,
a
ho
r
izontal
sp
it
r
od,
and h
eavy-duty,
cast
stain
l
ess
s
te
el
prongs.
Al
so,
the
oven
comes
with
a
porcelain-coated,
two
pi
ece
bro
i
ler
pan, prov
i
ded
for
yo
ur
conven
i
ence.
Using
the
rotisserie
is
quite
simple.
•
Place
the
vertica
l
positioning
rod
into
the
hole
located
on
the
bottom
l
eft
si
de
of
the
ove
n
can.
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