Broiler Operation
13.
Broiler
Operation
Note:
Door
must
be
closed
during
broiler
operation.
Broiling
is
a
method
of
cooking
tender
cuts
of
meat
directly
under
the
infrared
broiler
in
the
oven.
Broiling
in
the
oven
is
accomplished
with
the
oven
door
closed.
It
is
normal
and
necessary
for
some
smoke
to
be
present
to
give
the
food
a
broiled
flavor.
If
you
open
the
oven
door
to
check
the
food,
have
it
open
for
as
short
a
time
as
possible.
This
is
to
prevent
the
control
panel
from
overheating
and
prevents
melted
knobs.
Use
both
the
broil/roast
pan
and
slotted
grid
supplied.
The
grid
helps
to
reduce
smoking
and
splatter
by
letting
grease
drip
into
the
bottom
of
the
pan,
away
from
intense
heat.
To
prevent
food
sticking,
spray
the
grid
with
a
light
coating
of
non-stick
cooking
spray.
Preheating
Preheating
is
suggested
when
searing
rare
steaks
(Remove
the
broiler
pan
before
preheating
with
the
infrared
broiler.
Foods
will
stick
to
hard
metal).
To
preheat,
turn
the
“Oven”
selector
knob
to
the
“Broil”
position.
Wait
for
the
burner
to
become
hot,
approximately
2
minutes.
Preheating
is
not
necessary
when
broiling
meat
well-done.
To
Broil
Broil
one
side
until
the
food
is
browned;
turn
and
cook
on
the
second
side.
Season
and
serve.
Always
pull
the
rack
out
to
the
“stop”
position
before
turning
or
removing
food.
Setting
Broil
The
“Oven”
selector
knob
controls
the
Broil
feature.
When
broiling,
heat
radiates
downward
from
the
oven
broiler
for
even
coverage.
The
Broil
feature
temperature
is
500
。
F
(260
℃
).
The
broil
pan
and
insert
used
together
allow
dripping
grease
to
drain
and
be
kept
away
from
the
high
heat
of
the
oven
broiler.
DO
NOT
use
the
broil
pan
without
the
insert.
DO
NOT
cover
the
broil
pan
insert
with
foil.
The
exposed
grease
could
catch
fire.
3
2
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Page 18: ...Dimension and Clearance 17 30 Gas Range Clearance ...
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Page 54: ...How to install Knobs and Handles For Empava KD Models EMPV 36GR04 53 ...