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Setting Oven Controls
Broil
Use the broil feature to cook meats that require direct exposure
to radiant heat for optimum browning results. Broiling is direct
heat cooking and will produce smoke. If smoke is excessive,
place food further away from the broil element.
Broil with oven door closed. Should an oven fire occur, turn oven
off and do not open the door. If the fire continues, throw baking
soda on the fire or use a fire extinguisher. Do not put water or
flour on the fire. Flour may be explosive and water can cause a
grease fire to spread possibly causing personal injury.
Use pot holders or oven mitts when working with a hot oven.
When broiling, the oven interior, oven racks will become hot
enough to cause burns. Do not use the broiler pan without the
insert. Do not cover broil pan insert with aluminum foil; the ex-
posed grease could ignite.
To prevent food from contacting the broil element and to
prevent grease splattering, use the broil pan and insert when
broiling.The broil pan insert has slots that allow grease and fat
from the meat to drain into the broiler pan away from the hot
element.
Figure 19: Rack positions (L) Broil pan and insert (R)
For optimum browning results, allow the oven to preheat for 2
minutes. Use the recommended pans and oven rack positions
for the type and amount of meat being prepared.
Table 1:
Suggested Settings for Broiling
Food
Steak 1" thick
Steak 1" thick
Steak 1" thick
Steak 1" thick
Pork Chops 3/4" thick 6th
Chicken bone-in
Chicken boneless
Fish
Shrimp
Hamburger 1" thick
Hamburger 1" thick
*Use the off-set rack if you choose to use an oven rack in position 7 ** Use glide rack in position 6
***The U.S. Department of Agriculture states, "Rare fresh beef is popular, but you should know that cooking it to only 140°F (60°C) means some
food poisoning organisms may survive." (Source: Safe Food Book, Your Kitchen Guide, USDA Rev. June 1985.) The lowest temperature recom-
mended by the USDA is 145°F (63°C) for medium rare fresh beef. For beef well done 170°F (76°C).
7
6
5
4
3
2
1
Rack
Oven
Position
Temperature
6th** or 7th* 550°F (288°C)
6th** or 7th* 550°F (288°C)
6th** or 7th* 550°F (288°C)
5th or 6th**
550°F (288°C)
550°F (288°C)
5th
450°F (232°C)
5th
450°F (232°C)
5th
500°F (260°C)
4th
550°F (288°C)
7th
550°F (288°C)
7th
550°F (288°C)
To set broil with the factory default temperature setting of
550°F (288°C):
1.
Place the broiler insert on the broiler pan, then place the
meat on the insert. Remember to follow all warnings and
cautions.
2.
Arrange the interior oven rack to rack position recom-
mendations.
3.
Select UPPER or LOWER OVEN.
4.
Press broil.
5.
Press START. Allow oven to preheat for 2 minutes.
6.
Be sure to place the pan with the meat directly under the
broil element. Close the oven door.To avoid burning food,
watch the food carefully when broiling and turn meat
when needed.
7.
Turn meat when the first side is browned to the desired
amount.
8.
To stop broil at anytime press CANCEL.
Recommended Broiling Times
Use the broiling table below for approximate recommended
broiling times for the types of meat listed. Depending on the
type, the thickness, and the desired doneness of meat, it might
be necessary to increase or decrease broiling times or adjust
the broiling pan to different rack positions. If the food you are
broiling is not listed in the table, follow the instructions provided
in your recipe and watch the broiling process closely.
To change temperature settings use the
either side of the zero (0) on the numeric keypad to increase or
decrease the oven temperature. The oven temperature will
change by 5° (F) with each press of the
Cook time in
Cook time in
minutes,1st side
minutes, 2nd side
5
6
7
8
8
20
8
13
5
9
10
550
will appear in the display.
hi +
hi +
Internal
Temperature
4
140°F (60°C)
4
145°F (63°C)
5
160°F (71°C)
7
170°F (77°C)
6
170°F (77°C)
10
170°F (77°C)
6
170°F (77°C)
n/a
170°F (77°C)
n/a
170°F (77°C)
7
145°F (63°C)
8
170°F (77°C)
.
19
-
lo
or
keys on
-
lo
or
key.
Doneness
Rare
Medium
Med-well
Well
Well
Well
Well
Well
Well
Medium
Well
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