Owner's Manual

BROILER OPERATION

Note: Door must be closed during broiler operation.

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 hard 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

500ºF (260ºC).

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 the 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.

The oven indicator light will remain on until the selector knob is turned to the off position

or the temperature control cycles off.