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BROILING (contd.)
5, Start the oven.
You can change the temperature setting any
time before or after pressing START/ENTER. To
change the setting, see "Precision broiling"
below. After changing the setting, you do not
have to press START/ENTER again.
PRESS
_15 5EC
YOU SEE
6. After broiling, turn off the oven. PRESS YOU SEE
(time of day)
If your food is cooking too fast or if you want your PRESS
food to broil slower from the start, press BROIL and [_1
press • so a temperature between 300°F and 500°F
(maximum) shows on the small display. Press
START/ENTER.
Lower temperature settings let the broil heating
element cycle and slow cooking results. The lower
the temperature, the slower the cooking.
NOTE: Thicker cuts and unevenly shaped pieces of
meat, fish, and poultry may cook better if you use
lower broiling temperatures.
TEMP
_5 SE¢
YOU SEE
(example shows broil at 400°F)
YOU SEE
• Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
• Too make sure the juices drain well, do not
cover the grid with foil.
• Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
• Use tongs to turn meat to avoid losing juices.
• Pull out oven rack to stop position before turning
or removing food.
• After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making
cleaning more difficult.
• For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
continued on next page
23
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