Idiomas disponibles
Idiomas disponibles
26
HOW TO USE
To set the upper oven to BROIL
Press the
key once for high, twice for me-
1
dium, and three times for low.
Press the q key.
2
Allow the broiler to preheat for 3 minutes.
3
Place food in the upper oven.
4
Close the oven door. The oven door must be closed
5
during broiling.
WARNING
When using your broiler, the temperature inside the oven
will be extremely hot. Take caution to avoid possible
burns by:
Keeping the door closed when broiling
Always wear oven mitts when inserting/removing food
items
Improper use of the broiler may result in excessive
smoke or a grease fire. Improper use conditions in-
clude, but are not limited to:
- Broiling on rack position B.
- Setting the broiler at higher power level than
recommended.
- Using dirty/greasy broiler pans.
- Broiling beyond recommended cooking times.
NOTE
If the oven door remains open for more than 15 seconds
during broiling, the burner will shut off. The broil burner
will automatically restart once the door is closed.
When broiling is finished, press the
6
NOTE
During any Broil function, it is normal for the broiler to
cycle on and off. The igniter for the infrared ceramic broil
burner on the ceiling of the oven will glow orange periodi-
cally during normal broil operation.
BROIL mode display (example)
High temperature
• High: Use High for steaks, burgers and fish for which you want
to achieve deep flavorful searing.
• Medium: Use Medium for thicker pieces of meat that you want
cooked Medium-Well or Well Done. Also use the medium broil
setting for skin-on fish.
• Low: The Low setting is most effective for melting cheese on
items such as Nachos.
Because of the intense heat associated with this infrared broiler,
you may experience more smoke than you may be accustomed
to compared to a conventional broiler. This smoke is a natural by
product of searing and should not cause you to worry. If you are
experiencing more smoke than you are comfortable with, use the
following tips to reduce the amount of smoke in your oven.
1. For any broiling on High or Medium settings, use a broiler
pan only. Do not use sautee pans or regular baking sheets for
safety reasons.
2. NEVER use a broiler pan that is not thoroughly cleaned and at
room temperature at the beginning of cooking.
If your broiler pan is damaged, warped, or has heavy permanent
soiling, you should consider replacing it to reduce the amount
of smoke you experience during broiling.
3. ALWAYS run your cooktop ventilation system or vent hood
during broiling.
4. Keep the interior of your oven as clean as possible. Leftover
debris from prior meals can burn or catch fire.
5. Avoid fatty marinades and sugary glazes, both of these will
increase the amount of smoke you experience. If you would
like to use a glaze, apply it at the very end of cooking.
6. If you are experiencing significant smoke with any food item,
key.
consider:
a. Lowering the broiler to the next lowest setting.
b. Using the High broil setting to achieve the level of searing
you desire, and then either switch to a lower broil setting, or
switch to the BAKE function.
7. As a rule, fattier cuts of meat and fish will produce more
smoke than leaner items.
8. Adhere to the recommended Broil settings and cooking guide-
lines in the chart on the following page whenever possible.
Medium temperature
Low temperature
