Using Your Range
Continued
Broiling
1. Position the rack before turning the
oven on. See “Broil Chart” in the
Cooking Guide or a reliable cook-
book for recommended rack
positions.
2. Put the broiler pan and food on
the rack.
3. Close the door to the Broil Stop posi-
tion (open about 4 inches, 10.2 cm).
The door will stay open by itself.
4. Set the Oven Selector and Oven
Temperature Control on BROIL. The
Oven ON and HEATING Indicator
Lights will come on.
5. When broiling is done, turn both the
Oven Selector and Oven Tempera-
ture Control to OFF The Oven ON
and HEATING Indicator Lights will
go off.
Custom broil
l
If food is cooking too fast, turn the
Oven Temperature Control counter-
clockwise until the Oven HEATING
Indicator Light goes off.
l
If you want the food to broil slower
from the start, set the Oven Tempera-
ture Control between 150” and 325°F
(65.5 and 162.7”C). The lower the
temperature, the slower the cooking.
The Oven Selector must be on
BROIL for all broiling
temperatures.
NOTE: The oven door must be partly
open whenever the oven is set to
BROIL. Leaving the door open allows
the oven to maintain proper
temperatures.
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