user manual

15
SETTING OVEN CONTROLS
SETTING BROIL (UPPER OVEN ONLY)
This mode is best for meats, fi sh and poultry up to 1"
thick. Broiling is a method of cooking tender cuts of
meat by direct heat under the broil element of the oven.
The high heat cooks quickly and gives a rich, brown
outer appearance. The oven can be programmed to broil
at any temperature from 400°F to 550°F.
The BROIL pad controls the Broil feature.
An optional Searing Grill, Broiler Pan and Insert are
available via the enclosed accessories brochure (Figure
2 & 3). The optional broil pan and broil pan insert used
together allow dripping grease to drain and be kept
away from the high heat of the oven broiler.
Broiling Tips:
• For optimum browning, preheat the broil element for 5
minutes.
• 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.
• Always use a broiler pan and its cover when broiling.
It allows the dripping grease to be kept away from the
high heat of the broil element (see Figure 2).
• If using a Searing Grill (available by mail order),
preheat the grill for 5 to 10 minutes before placing
your meat.
• DO NOT use the broil pan without the insert. DO NOT
cover the broil pan insert with foil. The exposed
grease could catch fi re.
To Set the Controls for Broiling:
1. Arrange the interior oven rack.
2. Press BROIL pad. "---" will appear in the display.
3. Press or pad to set the desired temperature.
4. Wait 4 seconds for the controls to accept the set
temperature.
5. Preheat for 5 minutes before broiling.
6. Place the broiler pan insert on the broiler pan (available
via the enclosed accessories brochure). Then place the
food on the broiler pan insert. DO NOT use the broiler
pan without the insert. DO NOT cover the broiler insert
with foil. The exposed grease could ignite.
7. Place the broiler pan on the rack. Be sure to center the
broiler pan directly under the broiler element. Make sure
the oven door is closed.
8. Broil on one side until food is browned; turn and cook on
the second side. Season and serve. Note: Always pull the
rack out to the stop position before turning or removing
food.
9. To stop broiling press CANCEL.
Note: The broil temperature setting may be changed at
any time.
Accessories available via the enclosed brochure:
Searing
Grill
Broiler
Pan
Broiler Pan
& Insert
Broiler
Insert
Figure 2 Figure 3
WARNING
Should an oven fi re occur, leave the oven door closed and
turn off the oven. If the fi re continues, throw baking soda
on the fi re or use a fi re extinguisher. DO NOT put water
or fl our on the fi re. Flour may be explosive and water can
cause a grease fi re to spread and cause personal injury.
Electric Oven Broiling Table Recommendations
Food Item
Upper Oven Rack
Position
Temperature Setting
Cook Time
Doneness
1st side 2nd side
Steak 1" thick
1st or 2nd 550°F 6:00 4:00 Rare
1st 550°F 7:00 5:00 Medium
Pork Chops 3/4" thick
1st 550°F 8:00 6:00 Well
Chicken - Bone In 1st 450°F 20:00 10:00 Well
Chicken - Boneless 1st 450°F 8:00 6:00 Well
Fish 1st 500°F 13:00 - Well
Shrimp 1st 550°F 5:00 - Well
Hamburger 1" thick
1st 550°F 9:00 7:00 Medium
1st 550°F 10:00 8:00 Well