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13
Broil
Setting Oven Controls
Fig. 3
Fig. 1
Should an oven fire occur, close the oven
door and turn the oven OFF. If the fire continues, use a fire
extinguisher.
DO NODO NO
DO NODO NO
DO NO
TT
TT
T put water or flour on the fire. Flour
may be explosive.
Important notes:
• Always arrange oven racks when the oven is cool.
• For best results when broiling, use a quality broil pan
along with a broil pan insert. A broil pan is designed to
drain the fat from the food, help avoid spatter and
reduce smoking.
• When broiling, always pull the oven rack out to the stop
position before turning or removing food.
Always use pot holders or oven mitts when
using the oven. When cooking, the oven interior, exterior,
oven racks and cooktop will become very hot which can
cause burns
Fig. 2
Use the broil function to cook meats that require direct
exposure to radiant heat for optimum browning results. The
Broil function is factory preset to broil at 550°F.
The suggested broil settings (See Fig. 3) are provided for
recommendations only. Increase or decrease broiling times
or move to a different rack position to suit for doneness. If
the food you are broiling is not listed in the table, follow
the instructions provided in your cookbook and watch the
item closely.
1. Arrange the oven racks when cool. For optimum
browning results, preheat oven for 5 minutes before
adding food.
2. Position cookware in oven. Leave oven door open at
broil stop position when broiling (See Fig. 2).
3. Press Broil key pad. — — will appear in display.
4. Press the
or key pad until the desired broil
setting level appears in the display. nor is for normal, hi
for high and lo is for low setting. Most foods can be
broiled at the hi broil setting. Select the lo broil setting
to avoid excess browning or drying of foods that should
be broiled to the well-done stage.
5. Broil on one side until food is browned. Turn and broil
food on 2nd side.
6. When finished broiling or to cancel broil at any time
press
.
To set Broil:
Food Rack position Setting Doneness
Suggested broil settings (See Fig. 1)
Steak 1” thick 5th Hi Medium
Steak 1” thick 5th Normal Medium-well
Pork chops 3/4” thick 4th Normal Well
Chicken 4th Lo Well
Fish 4th Lo Well
Hamburger 1” thick 4th Hi Well
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