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The following
chart shovvs
container
materials
best suited for combination broiling.
Broiler Pan & Rack
This pan and rack comes with your range and is designed for spatter-free broil-
ing. Chrome rack keeps the drippings cool by reflecting heat away from porce-
lain pan. Slots allow drippings to fall into pan. Place containers at least 1" from
oven walls and door. Aluminum foil is not recommended in covering broi!er rack
when microwave energy is used, Non-stick spray' coatings are suggested.
Other Metals
Metal containers may arc to oven shelf [caving slight burn marks or pits on con-
tainer and oven shelf.
Paper and Plastic (not recommended)
See "Safety instructions" on page 5.
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S*6W
1:
Select
!4" to 1" thick
steaks and place frozen on top the
rack in broiler pan.
Step 2:' Put 12-J3arOven Shelf on
position "C" in the oven. Place 19-
Bar Oven Shelf on "A" or remove
from oven.
Step 3: Place pan with steak on
the middle of the oven shelf in the
oven.
Step 4: Close door
and push
Latch to MICROWAVE~CLEAN.
Step 5: Turn both the Oven Set
and Oven Temp Knobs to BROIL.
Oven "On"
Light and Oven Cy-
cling Light come on. Oven Cycling
Light goes off when broiling tem-
perature is reached,
Step & Set Variable Power Level
on LO (3) and turn Microwave
Timer to 4 minutes. Microwave
"On" Light appears and remains
on while microwaving.
Step 7: When Microwave Timer
signals, slide the Latch to OPEN.
Open the door and turn steak over.
Step & Close the door. Slide the
Latch to MICROWAVE/CLEAN and
set Microwave Timer to 4 minutes,
When Microwave Timer signals, re-
move steak from oven and turn
Oven Set Knob to OFF. Remember
that oven shelves and door will be
hot; so use dry potholders to re-
move pan.
Questions
and Answers
(3.
Can I set my oven controls to
automatically turn the broiler off
after microwaving stops?
A. No. CNen controls used in con-
ventional broiling must be man-
ualiy turned off.
Q, f'dust all foods be turned over
d~]ring combination broiling?
A. Foods such as broiled vege-
fablss ,are r-rotturned over, Foods
!.~!at requir~
browning
on both
@~das such as steaks and other
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t bc t:.!rrlGd o',~sr, "!-he
ruzip~s
in your Cookbook
wifl
:;;-j~',j'j y~lJ the best method
of
,.
r,(->[;;!(!n$j,
Q. Are all steaks best cooked by
Combination Broil?
A. No. Meats less than %" in depth
should be pan broiled on the sur-
face. Thicker cuts should be Com-
bination
13roiled because micro-
waving cooks meat faster than the
broiling unit browns, Conventional
Broil is best for steaks under M".
Q. DO I need to use a rack when
Combination Broiling?
A, Yes. Just as in conventional
broiiing, a rack is needed to keep
the drippings COOIand away from
the meat being cooked The best
rack to use is packed with your
range. !; yo~i desire to use another
kind of rack, chrome or a glass
rack conditioned for high-intensity
heat is recommended.
27'
Q. Since glass containers are rec-
ommended
for
Combination
Roasting and many other foods,
should I consider glass containers
for Combination Broiling?
A. No, glass manufacturers do not
recommend these containers for
broiling.
However, glass-ceramic
(Pyroceram) may be used with
a
metal trivet if desired.
Q. Must I always use the metal
rack and pan that came with my
range?
A. Although there are some mate-
rials such as (pyroceram) that can
take intense heat, it is suggested
fOr best
rf%.UltS to id~~
ti?e special
chrome rack and porcelain broiler
par! that was packed in your range.
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