ENGLISH
25
ENGLISH
USING THE OVEN
BROIL
5IF#SPJMGVODUJPOVTFTJOUFOTFIFBUGSPNUIFVQQFS
IFBUJOHFMFNFOUUPDPPLGPPE#30*-XPSLTCFTUGPS
tender cuts of meat, fish, and thinly cut vegetables.
Some models may feature a hybrid broiler consisting of
an inner broiler that utilizes a carbon heating element
which provides instantaneous heat, and a traditional
outer broiling element. During normal broiler operation,
it is normal for either element to cycle off intermittently.
This range is designed for open door broiling. The door
has a broil stop position.
t%0/05VTFBCSPJMFSQBOXJUIPVUBHSJE0JMDBO
cause a grease fire.
t%0/05DPWFSUIFHSJEBOECSPJMFSQBOXJUIBMVNJOVN
foil. Doing so will cause a fire.
t"MXBZTVTFBCSPJMFSQBOBOEHSJEGPSFYDFTTGBUBOE
grease drainage. This will help to reduce splatter,
TNPLFBOEGMBSFVQT
CAUTION
SPEED BROIL (ON SOME MODELS)
5IF4QFFE#SPJMTFUUJOHJTEFTJHOFEUPSFEVDFUIFBNPVOU
PGUJNFJUUBLFTUPCSPJMGPPET#ZVUJMJ[JOHUIFJOGSBSFE
broil element, which provides heat instantaneously, there
is no need for preheating.
To set the oven to BROIL / SPEED BROIL
1. Open the oven door to the broil stop position (about
10 degrees from the closed position).
2. Press the
#30*-
or
41&&%#30*-
button once for
)J
or twice for
-P
.
3. Press the
45"35
button. The oven will begin to heat.
*GVTJOH#SPJMJUJTCFTUUPMFUUIFPWFOQSFIFBUGPS
approximately five minutes before cooking food.
5. When cooking is complete, or to cancel at any time,
press the
$-&"30''
button.
Smoking
Due to the intense heat associated with broiling, it is
normal to experience smoke during the cooking process.
This smoke is a natural byproduct of searing and should
not cause you to worry. If you are experiencing more
smoke than you are comfortable with, use the following
tips to reduce the amount of smoke in your oven.
1. Always use a broiler pan. Do not use saute pans or
regular baking sheets for safety reasons.
/&7&3VTFBCSPJMFSQBOUIBUJTOPUUIPSPVHIMZ
cleaned and at room temperature at the beginning
of cooking.
"-8":4SVOZPVSDPPLUPQWFOUJMBUJPOTZTUFNPSWFOU
hood during broiling.
,FFQUIFJOUFSJPSPGZPVSPWFOBTDMFBOBTQPTTJCMF
Leftover debris from prior meals can burn or catch
fire.
"WPJEGBUUZNBSJOBEFTBOETVHBSZHMB[FT#PUI
of these will increase the amount of smoke you
experience. If you would like to use a glaze, apply it
at the very end of cooking.
6. If you are experiencing significant smoke with any
food item, consider:
t-PXFSJOHUIFCSPJMFSUPUIF-0TFUUJOH
t-PXFSJOHUIFSBDLQPTJUJPOUPDPPLUIFGPPEGVSUIFS
away from the broiler.
t6TJOHUIF)*CSPJMTFUUJOHUPBDIJFWFUIFMFWFMPG
searing you desire, and then either switching to the
-0CSPJMTFUUJOHPSTXJUDIJOHUPUIF#",&GVODUJPO
7. As a rule, fattier cuts of meat and fish will produce
more smoke than leaner items.
"EIFSFUPUIFSFDPNNFOEFECSPJMTFUUJOHTBOE
cooking guidelines in the chart on the following
page whenever possible.
Summary of Contents for LDE3031ST
Page 91: ...NOTAS ...
Page 92: ...NOTAS ...
