14
Operating
Instructions
Safety Instructions
Car
e and Cleaning
Installation
Instructions
Tr
oubleshooting
Tips
Consumer S
uppor
t
Using the oven.
Broiling
Broiling is cooking food by direct heat from
above the food. Most fish and tender cuts of
meat can be broiled. Follow these directions
to keep spattering and smoking to a
minimum.
Your range has a compartment below the
oven for broiling.
Both the oven and broiler compartment
doors must be CLOSED during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and cook
without turning until done). Time foods for
about one-half the total cooking time, turn
food, then continue to cook to preferred
doneness.
You can change the distance of the food
from the heat source by positioning a
broiler pan and grid on one of three shelf
positions in the broiler compartment—
A (bottom of broiler compartment), B
(middle) and C (top).
Preheating the broiler or oven is not
necessary and can produce poor results.
If 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.
Arrange the food on the grid and position
the broiler pan on the appropriate shelf
in the oven or broiling compartment.
Placing food closer to the flame
increases exterior browning of the
food, but also increases spattering
and the possibility of fats and meat
juices igniting.
Close the oven and broiler compartment
door.
NOTE:
On models with an
OVEN
CONTROL
knob, turn it to
Broil
.
Touch the
Broil Hi/Lo
pad once for
Hi Broil.
To change to
Lo Broil,
touch the
Broil Hi/Lo
pad again.
Use
Lo Broil
to cook foods such as
poultry or thick cuts of meat thoroughly
without over-browning them.
Touch the
Start/On
pad.
When broiling is finished, touch the
Clear/Off
pad.
Remove the broiler pan from the
broiler compartment and serve the food
immediately. Leave the pan outside the
range to cool.
