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Custom
broil
l
tf food is cooking too fast, turn the Oven
Temperature
Control
counterclockwise
until the OVEN HEATING Indicator Light
goes off.
l
lf you want the food to broil slower from the
start, set the Oven Temperature
Control
between 1 70°F and 325°F (77% and 162.7%).
These temperature
settings allow the broil
heating element to cycle and to slow cooking.
The lower the temperature,
the slower the
cooking.
l
Fish and chicken are some foods that may cook
better if you use lower broiling temperatures.
The Oven Selector must be on BROIL for all
brolllng temperatures.
NOTE: The oven door must be partly open
whenever the oven is being used to broil. Leaving
the door open allows the oven to maintain proper
temperatures.
.I
I.
Broiling
tips
l
Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and fat
away from the cooking surface to help prevent
spatter, smoke or fire.
l
Refer to a broiling chart in a reliable cookbook
for correct broiling times.
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After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if it is left in the heated oven.
; -5-
Flre Hazard
4 Place meat the correct distancxa from the
element. Meat placed too clt~~~ to the
element may spatter, smoke, 3urn or
catch fire during broiling.
4 To ensure adequate grease d *ainage, do
n'ot use cookie sheets or similar pans for
oroiling. Also, covering the btrr~iler grid
Eriih foil is not recommended.
Poor drain-
a.ge of grease may resuft in 'iir 3. tf foil is
used.
cut slits in foil to corre:v clnd with all
llpenings in broiler grid. Grea:*k can then
{drain away and cool in pan.
14
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