User Manual

Broiling is a method of cooking tender cuts of meat directly under the infrared broiler
in the oven. Broiling in the oven is accomplished with the oven door closed. It is
normal and necessary for some smoke to be present to give the food a broiled flavor.
Preheating
Preheating is suggested when searing rare steaks (Remove the broiler pan before
preheating with the infrared broiler. Foods will stick on hot metal). To preheat, turn
the “Oven” selector knob to the “Broil” position. Wait for the burner to become hot,
approximately 2 minutes. Preheating is not necessary when broiling meat well-done.
To Broil
Broil one side until the food is browned; turn and cook on the second side. Season
and serve. Always pull the rack out to the “stop” position before turning or removing
food.
Setting Broil
The “Oven” selector knob controls the Broil feature. When broiling, heat radiates
downward from the oven broiler for even coverage. The Broil feature temperature is
500˚F (260˚C).
The broil pan and insert used together allow dripping grease to drain and be kept
away from the high heat of the oven broiler. DO NOT use the broil pan without the
insert. DO NOT cover the broil pan insert with foil. The exposed grease could
catch fire.
To set the oven to Broil:
1. Place the broiler pan insert on the broiler pan. Then place the food on the broiler
pan insert
2. Arrange the interior oven rack and place the broiler pan on rack. Be sure to center
the broiler pan and position directly under the broil burner. If preheating the broil
burner first, position the broiler pan after the broil burner is preheated.
3. Turn selector knob to Broil. The oven indicator light will remain on until the selector
knob is turned to the off position or the temperature control cycles off.
Note: Door must be closed during broiling operation.
BROILER OPERATION
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