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44 OPERATION
Broil
The Broil function uses intense heat from the
upper heating element to cook food. Broiling
works best for tender cuts of meat, fish, and thinly
cut vegetables.
Some models may feature a hybrid broiler
consisting of an inner broiler that utilizes a carbon
heating element which provides instantaneous
heat, and a traditional outer broiling element.
During normal broiler operation, it is normal for
either element to cycle off intermittently.
CAUTION
• Do not use a broiler pan without a grid. Oil can
cause a grease fire.
• Do not cover the grid and broiler pan with
aluminum foil. Doing so will cause a fire.
• Always use a broiler pan and grid for excess fat
and grease drainage. This will help to reduce
splatter, smoke, and flare-ups.
• When using your broiler, the temperature inside
the oven will be extremely high. Take care to
avoid possible burns by:
- Keeping the door closed when broiling
- Always wearing oven mitts when inserting or
removing food items
NOTE
• This range is designed for closed-door broiling.
Close the door to set the Broil function. If the
door is open, the Broil function cannot be set
and "door" appears on the display. Close the
door and reset the Broil function. Opening the
door turns off the broil burner during broiling. If
the door is opened during broiling, the broil
burner turns off after five seconds. The broiler
turns back on automatically once the door is
closed.
Setting the Oven to Broil
1
Turn the oven mode knob to select Broil.
• Press 1 to set Hi or press 2 to set Lo.
Recommended Broiling Guide
The size, weight, thickness, starting temperature, and your preference of doneness will affect broiling
times.
2
Press START. The oven begins to heat.
3
Let the oven preheat for approximately five
minutes before cooking the food if using
Broil.
4
Turn the oven mode knob to the OFF position
to cancel at any time or when cooking is
complete.
Tips for Reducing Smoke
Due to the intense heat associated with broiling, it
is normal to experience smoke during the cooking
process. This smoke is a natural byproduct of
searing and should not cause you to worry. If you
are experiencing more smoke than you are
comfortable with, use the following tips to reduce
the amount of smoke in your oven.
• Always use a broiler pan. Do not use saute pans
or regular baking sheets for safety reasons.
• The broiler pan should always be thoroughly
cleaned and at room temperature at the
beginning of cooking.
• Always run your cooktop ventilation system or
vent hood during broiling.
• Keep the interior of your oven as clean as
possible. Leftover debris from prior meals can
burn or catch fire.
• Avoid fatty marinades and sugary glazes. Both of
these will increase the amount of smoke you
experience. If you would like to use a glaze,
apply it at the very end of cooking.
• If you are experiencing significant smoke with
any food item, consider:
- Lowering the broiler to the Lo setting.
- Lowering the rack position to cook the food
farther away from the broiler.
- Using the Hi broil setting to achieve the level
of searing you desire, and then either
switching to the Lo broil setting, or switching
to the Bake function.
• As a rule, fattier cuts of meat and fish will
produce more smoke than leaner items.
• Adhere to the guidelines in the Recommended
Broiling Guide section whenever possible.
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