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BROILER FUNCTION
Note: 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 melted knobs.
Use both the broil/roast pan and slotted grid supplied. The grid helps to reduce smok-
ing andsplatter by letting grease drip into the bottom of the pan, away from intense
h eat. To prevent foodsticking, 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 hard metal). To preheat, turn the
“Oven” selector knob to the “Broil” position. Wait for the burner to become hot, approx-
imately 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 down-
ward from
the oven broiler for even coverage. The Broil feature temperature is 500 F (260).
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 the insert.
DO NOT cover the broil pan insert with foil. The exposed grease could catch fire.
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