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SETTING BROIL
This mode is best for meats, fish and poultry up to 1"
thick. Broiling is a method of cooking tender cuts of meat
by direct heat under the broil element of the oven. The
high heat cooks quickly and gives a rich, brown outer ap-
pearance. The BROIL pad controls the Broil feature. An
optional Searing Grill, Broiler Pan and Insert are available
via the enclosed accessories brochure (Figure 1 & 2). The
optional broil pan and broil pan insert used together allow
dripping grease to drain and be kept away from the high
heat of the oven broiler. The oven can be programmed
to broil at any temperature from 400°F to 550°F with a
default temperature of 55001:.
Broiling Tips:
-For optimum browning, preheat the broil burner for 5
minutes.
o Broil one side until the food is browned; turn and cook
on the second side. Season and serve.
oAIways pull the rack out to the "stop" position before
turning or removing food.
_Always use the broiler pan and its cover when broiling.
It allows the dripping grease to be kept away from the
high heat of the broil element (see Figure 1).
If using a Searing Grill (available by mail order), preheat
the grill for 5 to 10 minutes before placing your meat.
DO NOT use the broil pan without the insert. DO NOT
cover the broil pan insert with foil, The exposed
grease could catch fire.
To set a Broil of 500°F:
1. Placethe broiler pan inserton the broiler pan. Then place
the food on the broiler pan insert. DO NOT use the broiler
pan without the insert. DO NOT cover the broiler insert
with foil. The exposed grease could ignite.
2. Arrange the interior oven rack.
3. Press BROIL. "550" will appear in the display.
4. Press 5 00. If a lower broil temperature is desired
(minimum broil temperature setting is 400°F), press
the desired temperature before continuing to step 5.
5. Press START. The oven will begin to broil. "500 °" will
appear in the display.
6. Preheat for 5 minutes before broiling.
7. Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler element. Hake
sure the oven door is closed,
8. Broil on one side until food is browned; turn and cook
on the second side. Season and serve. Note =Always
pull the rack out to the stop position before turning or
removing food.
9. To stop broiling press CANCEL.
Accessories available via the enclosed brochure:
Broiler
Should an oven fire occur, leave the oven door closed and
turn off the oven. If the fire continues, throw baking soda
on the fire or use a fire extinguisher. DO NOT put water
or flour on the fire. Flour may be explosive and water can
cause a grease fire to spread and cause personal injury.
Figure 1 Figure 2
Broiler Pan
& Tnsert
To assure your electronic controls safety when broiling
with the oven door open, a high speed cooling fan will
blow air through the trims above the door(s).
== = _ =
Steak 1" thick 3rd or 4th 550 ° F
Pork Chops 3/4" thick 3rd or 4th 550 ° F
Chicken - Boneless 3rd or 4th 450 ° F
6:00 4:00 Rare
8:00 6:00 Well
8:00 6:00 Well
Shrimp 3rd 550° F 5:00 Well
4th Sso° F 10:00 8:00 Well
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