To broil at a lower
temperature:
l
If food is cooking too fast, push the Broil pad
and push the V Temp pad until “325”” shows on
the small display.
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If you want food to broil slower from the start,
push the Broil pad and push the V Temp pad so
a temperature between 17O’F and 325°F (77%
and 163°C) shows on the small display. These
temperature settings allow the broil heating
element to cycle and to slow cooking. The lower
the temperature, the slower the cooking. BROIL
and HEAT will light up on the display.
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Fish and chicken are some foods that may cook
better if you use lower broiling temperatures.
NOTE: Leave the door partly open whenever
using the oven to broil. This allows the oven to
maintain proper temperatures.
Broiling rack position chart
RACK POSITION
TYPE OF FOOD/
FROM BOTTOM
DONENESS
4
Hamburger patties and
thin steaks, 59 thick or
less
3
Quickly searing food, rare
and medium steaks,
medium patties, ham slices,
fish steaks, frankfurters
2 Well-done steaks and
patties, lamb chops, split
chicken, pork steaks and
chops, whole fish
1
Not used for broiling
Broiling tips
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Use the broiler pan and grid for broiling. They
are designed to drain excess liquid and grease
away from the cooking surface to help prevent
spatter, smoke or fire.
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After broiling, remove the broiler pan from the
oven when you remove the food. Drippings will
bake on the pan if you leave it in the heated
oven.
I
Fire Hazard
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Place meat the correct distance from the
element. Meat placed too close to the
element could spatter, smoke, burn or
catch fire during broiling.
l
To ensure adequate grease drainage, do
not use cookie sheets or similar pans for
broiling. Also, covering the broiler grid with
foil is not recommended. Poor drainage of
grease could result in fire. If foil is used, cut
slits in foil to line up with all openings in
broiler grid. Grease can then drain away
and cool in pan.
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