0
• Trim excess fat from meat and score edges to prevent curling.
• Brush foods to be broiled with oil and season as desired before broiling.
• Fish fillets and steaks are delicate and should be broiled on bake pan/drip tray without the
broiler rack.
• There is no need to turn fish fillets during broiling. Carefully turn thick fish steaks
midway through broiling cycle.
• If broiler “pops” during broiling, reduce the temperature or lower the food in the oven.
• Wash bake pan/drip tray and clean inside of oven after each
use with non-abrasive cleaner and hot soapy water. Too much
grease accumulation will cause smoking
(I)
.
TOASTING
It is not necessary to preheat the oven for toasting.
1. open oven door and insert slide rack into the lower slot position with the rack up.
2. engage the integrated hooks on the door as directed in geTTINg STARTed.
3. Place desired number of pieces of bread or bagel to be toasted directly on slide rack and
close the door.
4. Turn temperature selector dial to ToAST.
5. Turn cooking function selector to ToAST.
6. Turn toast shade selector to 20 and then turn back to desired
toast shade
(J)
.
Note
: You must set the toast shade selector as desired for the
oven to begin toasting.
7. For best results on first toasting cycle, set the toast selector
dial to medium, midway between light and dark setting,
then readjust for next cycle to lighter or darker to suit your
preference.
8. The oN indicator light comes on and remains on until toasting cycle is complete.
9. When toast cycle is complete, there will be an audible signal. The oven and the oN
indicator light will go off.
10. open the oven door. Using oven mitts or pot holders, slide the rack out to remove the
toast.
Important: This oven gets hot. When in use, always use oven mitts or potholders when
touching any outer or inner surface of the oven.
11. Unplug appliance when not in use.
TOASTING
1. You must turn the toast shade selector to oFF (0) to discontinue toasting.
2. For best results, when making consecutive batches of toast, allow a short cool down
period between toasting cycles.
I
J
Be sure the top of the food is at least 1½ inches from the top heating element.
5. Insert food into oven and close door, leaving it ajar at about ¾-inch from the fully closed
position.
6. Broil food according to recipe or package directions and check for doneness at minimum
suggested broiling time.
7. If using the oven timer, there will be an audible signal once the broiling cycle is complete.
The oven turns oFF (0) and the light goes out.
8. If not using the oven timer, turn the oven to oFF (0) once broiling cycle is complete.
9. Using oven mitts or pot holders, lower oven door to fully open position. Slide the rack ou
along with the bake pan/drip tray to remove the cooked food.
Important: This oven gets hot. When in use, always use oven mitts or potholders when touching
any outer or inner surface of the oven.
10. Unplug appliance when not in use.
BROILING GUIDE
FOOD
WEIGHT /
BROILING
APPROXIMATE
PROCEDURE
AMOUNT
TEMPERATURE COOKING TIME
Breaded
chicken
cutlets or
tenderloins
Chicken
parts
Fish fillets,
such as
salmon or
tilapia
Broiled
vegetables
Shell or NY
strip steak
1 to 6
pieces
1 to 4 pieces
1 to 3 pieces
3½ to 4½ lb.
1 to 2 pieces,
about 8 oz.
each
375°F
375°F
400°F
350°F
450°F
Chicken should
register 170°F on meat
thermometer
Chicken should
register 170°F in the
breast and 180°F in
the thigh on meat
thermometer
145°F or flakes easily
when tested with fork
160°F for medium
Internal temperature of
160°F for medium
12 to 15 minutes;
turn over halfway
through broiling
20 to 25 minutes;
turn over halfway
through broiling
10 to 12 minutes
10 to 12 minutes;
turn over halfway
through broiling
18 minutes to
medium; turn
over halfway
through broiling
BROILING TIPS
• Placing food on broil rack allows the drippings to flow into the bake pan/drip tray and helps
to prevent smoking from the broiler.
• For best results, thaw frozen meat, poultry and fish before broiling.
• If frozen steaks and chops are broiled, allow 1½ to 2 times the broiling time as required when
fresh.
ENGLISH
