Broiling in the right oven
1. Position the rack properly before turning
on the oven. Position rack so that the
surface of the food is at least 3 inches
(7 cm) away from the broil element. See
“Broiling rack position chart” on page 17.
2. Put the broiler pan and food on the rack.
3. Close the door to the Broil Stop position
(open about 4 inches [lo cm]). The door
will stay open by itself.
4. Set the Right Oven Selector and Right
Oven Temperature Control Knob to
BROIL. The Right Oven Temperature
Control Indicator Light will come on.
NOTE: Do not preheat oven when broiling.
5. When broiling is done, turn both the
Right Oven Selector and Right Oven
Temperature Control Knob to OFF. The
Right Oven Temperature Control Indica-
tor Light will go off.
Custom broil
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If food is cooking too fast, turn the
Right Oven Temperature Control Knob
counterclockwise until the Right Oven
Temperature Control Indicator Light
goes off.
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If you want the food to broil slower from
the start, set the Right Oven Temperature
Control Knob between 170°F and 325°F
(77°C and 163°C). These temperature
settings allow the broil heating element to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.
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Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
The Right Oven Selector must be on
BROIL for all broiling temperatures.
NOTE: Leave the oven door partly open (to
Broil Stop position) whenever using the oven
to broil. This allows the oven to maintain
proper temperatures.
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