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USING THE OVEN
25
ENGLISH
BROIL
The Broil function uses intense heat from the upper heating
element to cook food. BROIL works best for tender cuts of
meat, fish, and thinly cut vegetables.
Some models may feature a hybrid broiler consisting of an
inner broiler that utilizes a carbon heating element which
provides instantaneous heat, and a traditional outer broiling
element. During normal broiler operation, it is normal for
either element to cycle off intermittently.
This range is designed for closed-door broiling. The door has
a broil stop position.
• DO NOT use a broiler pan without a grid. Oil can
cause a grease fire.
• DO NOT cover the grid and broiler pan with aluminum
foil. Doing so will cause a fire.
• Always use a broiler pan and grid for excess fat and
grease drainage. This will help to reduce splatter,
smoke, and flare-ups.
CAUTION
SPEED BROIL
The Speed Broil setting is designed to reduce the amount
of time it takes to broil foods. By utilizing the infrared broil
element, which provides heat instantaneously, there is no
need for preheating.
Setting the Oven to BROIL / SPEED BROIL
1. Open the oven door to the broil stop position (about 10
degrees from the closed position).
2. Press the BROIL or SPEED BROIL button once for Hi or
twice for Lo.
3. Press the START button. The oven will begin to heat.
4. If using Broil, it is best to let the oven preheat for
approximately five minutes before cooking food.
5. When cooking is complete, or to cancel at any time,
press the STOP button.
Smoking
Due to the intense heat associated with broiling, it is normal
to experience smoke during the cooking process. This smoke
is a natural byproduct of searing and should not cause
you to worry. If you are experiencing more smoke than you
are comfortable with, use the following tips to reduce the
amount of smoke in your oven.
1. Always use a broiler pan. Do not use saute pans or
regular baking sheets for safety reasons.
2. NEVER use a broiler pan that is not thoroughly cleaned
and at room temperature at the beginning of cooking.
3. ALWAYS run your cooktop ventilation system or vent
hood during broiling.
4. Keep the interior of your oven as clean as possible.
Leftover debris from prior meals can burn or catch fire.
5. Avoid fatty marinades and sugary glazes. Both of these
will increase the amount of smoke you experience. If
you would like to use a glaze, apply it at the very end
of cooking.
6. If you are experiencing significant smoke with any food
item, consider:
• Lowering the broiler to the LO setting.
• Lowering the rack position to cook the food further
away from the broiler.
• Using the HI broil setting to achieve the level of
searing you desire, and then either switching to the
LO broil setting, or switching to the BAKE function.
7. As a rule, fattier cuts of meat and fish will produce
more smoke than leaner items.
8. Adhere to the recommended broil settings and cooking
guidelines in the chart on the following page whenever
possible.
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