2.6 - TOP BROWN “SINGLE BAKE/TOAST”
Top browning is ideal for melting, crisping food surfaces. Use it for open face sandwiches, pre-buttered
muffins or browning cooked casseroles.
• Place the food on the aluminum bake pa
n or on the wire rack (
O
) (
or cookie sheet, if provided).
• Close the door, both the function selector knob (
H
) and thermostat knob (
E
) to BROIL.
• Turn the ON/OFF and toast programming knob (
G
) to MEDIUM or to ON (for longer browning times).
When experimenting with new uses, watch the food to avoid overbrowning.
When the browning cycle is completed (top surface with desired color) turn the thermostat knob (
E
) to "
•
"
and the ON/OFF and toast programming knob (
G
) to OFF.
2.7 - INSTRUCTIONS FOR BROILING “BROIL”
Always us
e the
aluminum bake pa
n with the broiling rack (if provided)
for broiling. No preheating of the
broiler is necessary.
Do not leave the broiler unattended when in use. Before using the broiler for the first time and after use,
wash the pan and the rack with warm, sudsy water. Do not cover the oven wire rack with foil.
This prevents fat and oils from draining, causing spatter and smoking, and also restricts air circulation for
proper ventilation.
• Place the curved wire
rack (
T
) as shown in the table on page 5.
• Place the food to be broiled on the broiling rack (
Q
)
(if provided)
(set inside the aluminum bake pa
n
),
then put the assembly on the wire rack.
• Always leave the oven door open to the stop position (as shown below).
• Turn the thermostat knob (
E
) and the function selector knob (
H
) to BROIL.
• Turn the ON/OFF and toast programming knob (
G
) to ON.
• When broiling is finished, turn the ON/OFF and toast programming
knob (
G
) to the OFF position and the thermostat knob (
E
) to the "
•
"
position. Care should be taken when turning food, removing the
aluminum bake pan and disposing of the grease collected while browning. Use oven mitts.
NOTE:
While smoke is an inherent characteristic of good broiling, the following tips should eliminate or greatly
reduce smoking:
Trim excess fat from meat and score the edges to prevent curling. Dry meat, fish and poultry surfaces with
paper towel.
For best results, thaw frozen meats before broiling. These two precautions will reduce or eliminate smoke
from the broiler.
Placing the food on the broiling rack allows the juices and fat to drip into the dripping pan and decreases
spattering while broiling.
If frozen steaks and chops are broiled, allow 1 and a half to 2 times the required broiling time as that
required for unfrozen meat.
If grease "pops" during broiling, turn the temperature control dial to a lower setting.
Remove grease from the pan and wash the pan and broiling rack after use.
The broiler should be cleaned inside after each use. Too much grease accumulation causes smoking. Use
any non-abrasive cleaner and hot water.
For very thick steaks and other thick foods, we recommend using the lower broiling rack position.
Since fish is non-fatty it can be broiled directly on the oven pan. Broil until it flakes easily with a fork. Thin
fillets do not need to be turned.
CHAPTER 2 - USING THE CONTROLS AND SETTING THE MODES
10
