Broiling guidelines
Choose a suitable shelf position. To ensure that meat is cooked through rather than
just browned on the outside, broil thick pieces of meat and poultry on shelf positions 2
or 3. Use shelf position 4 for thinner items that need less cooking time like steaks,
chops, or hamburger patties.
When finishing off meals by browning the top under the broiler, use metal or
glass-ceramic bakeware. Do not use heatproof glass or earthenware, as these cannot
withstand the intense heat of the broiler.
Center the item in the oven, so that it is directly under the broiler.
Griddle Use
For the models with Griddle
Before Using the Griddle
1. Clean the griddle throughly with warm, soapy water to remove dust or any
protective coating.
2. Rinse with clean water and wipe off to dry with soft, clean, lint-free cloth.
3. A stainless steel cover that is sized to fit on top of the surface when the griddle is
not being used is provided. Please note that the cover must be removed before turning
the griddle on.
4. Make sure the grease tray is under the front edge of the griddle. Position the tray
under the griddle overhang to catch grease or food residue.
Use of the griddle
1. Push and turn the control knob counter-clockwise to the preferred cooking
temperature.
2. Preheat the griddle for 10-12 minutes.
3. When the griddle is preheated to the desired temperature, the indicator light will
turn on.
4. Butter or cooking oil can be added for more flavor, then plate the food to cook.
The surface of the griddle is hot after use. Please allow sufficient time for the griddle
to cool prior to cleaning.
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