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BROIL
Heat radiates from the broiler located at the top of the oven cavity.
The distance between the foods and the broil elements determines
broiling speed. For “fast” broiling, foodmay be as close as 2 inches (5
cm) to the broil element.“Fast” broiling is best for meatswhere rare
to medium donenessis desired. Use this setting for broiling small
and average cuts of meat.
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the
food and the broil element.
Choose the rack position based on desired results.
To Use Broil
1. Arrange the oven rack in the desired position before turning the oven on and close the door.
2. Push and hold the oven control knob for at least one second. Release and turn it clockwise to the broil position. This sequence must
be performed within seven seconds. If you hear a clicling sound while lighting up the broil, this is appropriate.
3. In order to switch on the oven light during broiling function, set the rotary switch knob to “oven light on”.
NOTE:
IF YOU SELECT THE CONVECTION FUNCTION ACTIVATING THE ROTARY SWITCH KNOB, THE FANS WILL NOT
WORK! THIS MUST BE CONSIDERED APPROPRIATE.
Broiling Tips
• ALWAYS use the enamelled tray and trivet for broiling. They are designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and re.
• To keep meat from curling, slit fatty edge.
• Brush chicken and sh with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
• Broil on rst side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the enamelled tray from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated
oven after broiling.
Rack Positions for Broiling
Note: Position 1 is the closest to the broiler and position 6 is the closest to the oven bottom.
Broiling
1=95%
2=80%
3=65%
4=50%
5=35%
6=25%
1
3
4
5
6
2
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