OVEN CONTROLS
Setting Broil
Broiling is direct heat cooking and will produce some
smoke. If smoke is excessive, place food further away
from the element. Watch food to prevent burning.
When broiling, always remember to arrange the
oven racks while oven is still cool. Position the rack
as suggested in Table 3.
To set Broil:
1. Arrange the oven rack while oven is still cool.
2. Press Broil. — — will appear in display.
3. Press
for HI broil or for LO broil. Most
foods may be broiled at the HI broil setting. Se-
lect the LO broil setting to avoid excess brown-
ing or drying of foods that should be cooked to
the well-done stage.
4. For optimum results, preheat broil for 2 to 5
minutes before adding food.
5. If using a broil pan and insert, place insert on
the broil pan. Place food on the insert
6. Place the broiler pan and insert on the oven
rack. Broil with oven door open to the broil stop
position (Figure 123).
7. Broil on one side until food is browned. Turn and
broil food on second side.
8. When broiling is nished press OFF.
CAUTION
Always use oven mitts. Oven racks will become
very hot which can cause burns.
Always pull the oven rack out to the broil stop po-
sition before turning or removing food.
WARNING
Should an oven re occur, close the oven door and
turn the oven off. If the re continues, use a re
extinguisher. Do not put water or our on the re.
Flour may be explosive.
Figure 12: Rack positions for broiling
6
5
4
3
2
1
Figure 13: Door in broil stop position
23
EN
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