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49-2000659 Rev. 1 19
OVEN MODES (Cont.)
Broiling
The Broil modes are intended for searing
and crisping. Always broil with the oven door
closed. Monitor food closely while broiling.
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positions as placing food closer to the broil
burner increases smoking, spattering and the
possibility of fats igniting.
Try broiling foods that you would normally
grill. Adjust rack positions to adjust the
intensity of the heat to the food. Place foods
closer to the broil burner when a seared surface and rare
interior is desired. Thicker foods and foods that need
to be cooked through should be broiled on a lower rack
position or by using a lower broil setting.
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would like to have a seared surface and rare interior.
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that you would like cooked all the way through. It is not
necessary to preheat when using broil modes; however,
preheating for 5-10 minutes is recommended for better
searing results.
How to Set the Oven for Broiling
1. Turn the Oven Mode Selector to BROIL
2. Turn the Oven Temperature Knob to LO BROIL or HI
BROIL. LO or HI will appear in the display.
3. After Broil Mode and setting are selected, press oven
START/OFF button to turn oven ON.
NOTE: Always broil with the door closed. If the door is
left open, the display will display “CLOSE DOOR” and
the elements will not turn on until the door is shut.
4. Press oven START/OFF button to turn oven OFF
when broiling is finished.
NOTE: Broil can not be started if the temperature probe
is plugged in. Never leave your probe inside the oven
during a broil cycle.
Aluminum Foil
You can use aluminum
foil to line the broiler
pan and broiler grid.
However, you must
mold the foil tightly to
the grid and cut slits in
it just like the grid.
USING THE RANGE: Oven Modes
Using the Range
Broiling Guide
Due to the variety of of meats and cuts available, you
may select alternate rack positions based on personal
preferences of doneness and external searing. For optimal
searing, preheat oven for 5-10 minutes.
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preference of doneness will affect broiling times. This guide
is based on meats at refrigerator temperature.
3
4
2
5
NOTE: In general, high-
er rack positions yield
darker external searing
and lower positions
yield more doneness.
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it to only 140°F means some food poisoning organisms may survive.” (Source: Safe Food Book.
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Oven
START/OFF
Oven Mode
Selector (Outer)
Oven
Temperature
Knob (Inner)
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Button
TYPE OF FOOD SETTING
RECOMMENDED RACK
POSITION(S)LEFT OVEN
(48" models only)
RECOMMENDED RACK
POSITION(S)OVEN or
RIGHT OVEN
(48" models only)
Hamburgers HIGH 3 or 4 4 or 5
Steaks & Chops HIGH 3 or 4 4 or 5
Fish LOW 3 or 4 (1/2 inch thick or less)
2 or 3 (>1/2 inch)
4 or 5 (1/2 inch thick or less)
3 or 4 (>1/2 inch)
Bone-in chicken
breasts, legs, thighs
LOW 2 2 or 3
Boneless chicken
breasts
LOW 2 2 or 3
Vegetables LOW 2 or 3 3 or 4
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