Your double oven has controls for the upper
Broiling is cooking food by intense radiant heat
oven and the lower oven. Be sure to set the correct
from the upper broil unit in the oven. You can broil in
control. Pads on the left side of the panel are for
the upper or the lower oven. Most fish and tender cuts
the upper oven. Pads on the right side of the panel
of meat can be broiled. Follow these steps to keep
are for the lower oven. The TIMER ON/OFF,
spattering and smoking to a minimum.
COOK TIME, STOP TIME,
and
DECREASE pads can be used for either oven.
1. If meat has fat or gristle near edge, cut vertical
7. Turn food only once
slashes through both about 2 inches apart. If
during broiling. Time
desired, fat may be trimmed, leaving layer about
foods for first side
1/8 inch thick.
according to the
2. Place meat on broiler grid in broiler pan. Always
Broiling Guide.
use grid so fat drips into broiler pan; otherwise
juices may become hot enough to catch fire.
3. Position a flat shelf on recommended shelf
as suggested in the Broiling Guide.
4. Leave door
open to broil stop
position. The
door stays open
by itself, yet the
proper temperature
is maintained in
the oven.
5. Press the BROIL pad.
BROIL
6. Press the INCREASE pad for
HI broil or press the DECREASE pad
for LO broil.
To change from HI Broil to LO Broil,
press the DECREASE pad once.
NOTE: Chicken and ham are broiled at
LO broil in order to cook food without
it.
Turn food, then use times given for second side as a
guide to preferred doneness. (Where two thicknesses
and times are given together, use first times given
for thinnest food.)
CLEAR
OFF
8. When broiling is finished press
the
pad. Serve food
immediately, and leave pan outside
oven to cool during meal for
easiest cleaning.
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