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1.
Place the rack where
you
want it for broiling.
[See
below
for suggestions.)
4.
Set Oven Temperature
Control
to BROIL. (Set on a
lower temperature
for
slower broiling.
See
below.]
2.
Put broiler
pan and food
on the rat k.
5.
During broiling
the oven
door must be partly
open.
A built-in
stop will hold it
there.
3.
Set Oven Selector
to
BROIL.
6.
When broiling
is done,
turn both knobs to OFF.
Broiling
can be slowed
by setting the Oven Temperature
Control
to a settihg
lower than BROIL. When it's on BROIL, the broil element
is on all the time. When it's
on a temperature,
the element
turns off and on. The lower the temperature
setting,
the shorter are the times when the element
is on.
The Oven Selector
must be on BROIL and the door partly
open for all brolllng
temperatures.
OVEN RACK POSITIONS
Position
racks
before
turning
on the oven.
Broil Element
T
BAKING OR ROASTING
BROILING
Food for baking
or roasting
should
be
placed
in the center
of the oven.
Always
leave
at least 11/2 to 2 inches
(4-5 cm) between
the sides of a pan and the
oven wall and another
pan. For more informa-
tion, see the "Cooking
Guide."
Adjust the top rack so the food to be broiled
is at a suggested
distance
from the broil ele-
ment. (See page
6.) ALWAYS broil with the
door open to the broil-stop.
5
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