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4. Set temperature (optional).
Do this step if you want to use a broiling
temperature other than 500°F (260°C)
(see "Variable temperature broiling" later
in this section).
NOTE:
See "Thermal broiling chart"
later in this section for temperature
recommendations.
5. Start oven.
NOTE:
If you want to change the broiling
temperature after broiling has begun,
repeat Steps 3, 4, and 5.
6. After preheating, put food
in oven.
Place food on grid in broiler pan and
place in center of the oven rack.
NOTES:
•
Place food about 3 inches (7.5 cm) or
more from the broil burner.
•
To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling.
•
If foil is used to cover broiler grid, cut
slits in foil to allow grease to drain away.
7. Completely close door.
NOTE:
Do not try to broil with the door
open. The broil burner will not operate.
8. When broiling is done, turn
off oven.
Variable temperature broiling
•
If food is cooking too fast or you want the
food to broil slower from the start, set the
broil temperature between 170°F (77°C) and
325°F (163°C). These temperature settings
allow the broil burner to cycle and to slow
U
C
sing and
PRESS
3
CONTROL
LOCK
2
5
PRESS
START
Broiler grid
PRESS
CANCEL
OFF
cooking. The lower the temperature, the
slower the cooking.
•
Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
Y
aring for
our
YOU SEE
(example shows 325°F
[163°C] broiling
temperature)
YOU SEE
Broiler pan
YOU SEE
(display will go blank)
O
ven
NIGHT LIGHT
O
F
DEHYDRATE
ON
ENTER
COOK TEMP
NIGHT LIGHT
O
F
DEHYDRATE
ON
ENTER
COOK TEMP
47
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