Broiling
(Single/Upper or Lower Oven)
Convection Broiling
(Single/Upper Oven)
I. Arrange the oven racks in the
desired positions, see "'Broiling
chart" on page 19.
2. Place food on grid on broiler pan
and place in center of the oven
rack. Turn the pan so that the long
side is parallel to the oven door
for the best heat distribution and
air flow.
3. Turn the Selector to BROIL or
CONVECTION BROIL. Do not
preheat the broiler.
4. Set the Temperature Control to the
recommended temperature, see
"Broiling chart" on page 19.
5. Turn the Maxi Broil/Econo Broil
Knob to desired setting.
6. Position the oven door at the broil
stop position. For CONVECTION
BROIL, close the door completely
Be sure to turn the Selector to OFF
and the Temperature Control fully
counterclockwise when broiling has
been completed.
Broiling tips:
• Always start broiling with a cold
broiler pan for even results.
• To retain more natural juice, do not
pierce meat with fork.
• Trim the outer layer of fat from steaks
and chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Brush food with butter, sauce or
seasoning, if desired, several times
during broiling.
• Grease the broiler pan grid when
broiling fish to prevent sticking.
IMPORTANT: To prevent accidental
locking, the Oven Lock Lever should
always be unlocked (positioned to the
far left) except when the Selector and
Temperature Control are in the CLEAN
mode. If accidental locking occurs,
turn oven off. Allow oven temperature
to decrease so Lock Lever can be
moved. Do not force Lock Lever. Wait
until it moves easily
Fire Hazard
Covering the broiler grid with
foil is not recommended,
Poor drainage of grease may
result in a fire, If foil is used, cut
slits in foil to correspond with
all openings in broiler grid,
Grease can then drain away
and cool in pan,
18
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