Using the Ovens
Stainless Steel Range
22
How to set
the ovens
for broiling
1
If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2
″
apart. If desired, the fat may be trimmed,
leaving a layer about 1/8
″
thick.
2
Place the meat or fish on the broiler grid
in the broiler pan. Always use the grid so
that any fat will drip into the broiler pan;
otherwise the juices may become hot
enough to catch on fire.
3
Position a shelf on the recommended shelf
position as suggested in the Broiling Guide.
4
Leave the door open to the broil stop position.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
5
Push in the BROIL selector button on the
side of the control panel above the oven you
wish to use.
NOTE:
A cooling fan will be activated when the
BROIL selector button is pushed. This cooling
fan cools the oven controls when open door
broiling. Use caution when reaching into the
oven during open door broiling as drip tray
handles may be hot.
6
Turn the control knob below the selector
button to BROIL.
12
″
oven control
(48
″
ranges only)
27
″
oven control
Leave the door open to
the broil stop position.
Aluminum
foil
You can use aluminum foil to line the broiler
pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just
like the grid.
The broiler does not need to be preheated
for most broiling. However, foods that cook
quickly, such as thin strips of meat or fish
may require a short preheating period of
2 to 3 minutes to allow the food surface to
brown in the same time the food takes to be
cooked throughout.
Turn the food only once during broiling.
Time the foods for the first side according to
the Broiling Guide.
7
When broiling is finished, push in the OFF
selector button.
