Owner 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.
Broiler Operation
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.
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