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OERATING THE OVEN
Broiler operation
CAUTION
Door must be closed during broiler operation. Broiling is a method of cooking tender cuts of meat
directly under the infrared broiler in the oven. Broiling in the oven is accomplished with the oven door
closed. It is normal and necessary for some smoke to be present to give the food a broiled flavor. If you
open the oven door to check the food, have it open for as short a time as possible. This is to prevent the
control panel from overheating and prevents meltedknobs. Use both the broil/roast pan and slotted grid
supplied. The grid helps to reduce smoking and splatter by letting grease drip into the bottom of the pan,
away from intense heat. To prevent food sticking, spray the grid with a light coating of non-stick cooking-
spray.
Preheating
Preheating is suggested when searing rare steaks (Remove the broiler pan before preheating with the
infrared broiler. Foods will stick to hot metal). To preheat, turn the “Oven” selector knob to the “Broil”
position. Wait for the burner to become hot, approximately 2 minutes. Preheating is not necessary when
broiling meat well-done.
To broil
Broil one side until the food is browned; turn and cook on the second side. Season and serve.
Always pull the rack out to the “stop” position before turning or removing food.
Setting Broil
The “Oven” selector knob controls the Broil feature. When broiling, heat radiates downward from the
oven broiler for even coverage. The Broil feature temperature is 500°F (260°C).
The broil pan and insert used together allow dripping grease to drain and be kept away from the high-
heat of the oven broiler. DO NOT use the broil pan without theinsert.
DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.To set the oven to Broil:
1. Place the broiler pan insert on the broiler pan. Then place the food on the broiler pan insert.
2. Arrange the interior oven rack and place the broiler pan on the rack. Be sure to center the
broiler pan and position directly under the broil burner. If preheating the broil burner first,
position the broiler pan after the broil burner is preheated.
3. Turn selector knob to Broil.
The oven indicator light will remain on until the selector knob is turned to the off position or
the temperature control cycles off.
To broil
Broil one side until the food is browned; turn and cook on the second side. Season and serve.
Always pull the rack out to the “stop” position before turning or removing food.
Broiling guidelines
Choose a suitable shelf position. To ensure that meat is cooked through rather than just browned on the
outside, broil thick pieces of meat and poultry on shelf positions 2 or 3. Use shelf position 4 for thinner
items that need less cooking time like steaks, chops, or hamburger patties. When finishing off meals by
browning the top under the broiler, use metal or glass-ceramic bakeware. Do not use heatproof glass or
earthenware, as these cannot withstand the intense heat of the broiler. Center the item in the oven, so
that it is directly under the broiler.
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