Installation Guide

OPERATING INSTRUCTIONS

BROIL / CONVECTION BROIL

Preheating

Broiling requires constant exposure to high, intense heat. Only the upper element heats in

the BROILER mode. It is recommended that you preheat the broil element before starting to

cook. Preheat until the "PRE-HEATING" light turns off (about 5-6 minutes).

Tips for Getting the Best Results

• Defrost food before broiling.

• Keep oven door closed during broiling.

• Steaks should be more than 1" thick if rare meat is desired. Use convection broil if

steaks are over 1-1/2 inches thick. Turn food over once after half cooking time. It is not

necessary to turn very thin food (ham slices, fillets of fish, etc.). Liver slices must be

turned over regardless of thickness.

• Use a timer. Set it for the minimum time and check the food.

• Center food directly under the broiling element for best browning.

Rack Positions

Before turning on the oven, place the rack in the desired position. After preheating the broiler,

center the broil pan under the broil element.

• Position 2: Use this rack position when broiling beef steaks, ground meat patties, ham

steak and lamb chops 1 inch or less thick. Also use when browning food.

• Position 3: Use this rack position when broiling meat 1 1/8 inches or more thick, fish,

poultry, pork chops,

ham steaks 1 inch or more thick.

• Position 3 or 4: Use this rack when broiling chicken quarters or halves.

Utensils

• A porcelain enamel broil pan is included with the range.

• Use metal or glass-ceramic bake ware when browning casseroles, main dishes, or

bread.

• DO NOT use heat-proof glass or pottery. This type of glassware cannot withstand the

intense hear of the broil element.

Broiling Using Meat Thermometer

To more accurately define the preparation of thick steaks or chops (at least 1 1/2 inches

thick), use a meat thermometer. Insert the point of the thermometer into the side of the meat

reaching the center of the steak or chop.

For rare steaks, cook the first side to 90°F. For medium or well done steaks, cook the first

side to 100°F. Turn and cook the second side to desired internal temperature.

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