Idiomas disponibles
Idiomas disponibles
22
USINg thE OVEN
BROIL
Broiling uses an intense, radiant heat to cook food.
Both the inner and outer broil elements heat during full
broiling. Only the inner broil element heats during center
broiling. The element(s) cycle on and off at intervals to
maintain the oven temperature. The meat probe cannot
be used with this mode.
Keep the oven door closed while broiling. Let the oven
preheat for approximately five minutes before cooking food.
cAUtION
• DO NOT use a broiler pan without a grid. Oil can
cause a grease fire.
• DO NOT cover the grid and broiler pan with
aluminum foil. Doing so will cause a fire.
• Always use a broiler pan and grid for excess fat and
grease drainage. This will help to reduce splatter,
smoke, and flare-ups.
cAUtION
• Should an oven fire occur, leave the oven door closed
and turn the oven off. If the fire continues, throw
baking soda on the fire or use a fire extinguisher.
• DO NOT put water or flour on the fire.
- Flour may be explosive and water can cause a
grease fire to spread and cause personal injury.
NOtE
The oven is designed for CLOSED DOOR broiling.
Setting the BROIL Mode
1. Place food on the broiler pan grid.
2. Turn the upper or lower Oven Mode knob to select
the BROIL mode. HIGH-PRESS START appears in the
display.
3. Turn the Time/Temp knob to select between Full
Broil
(High,Med,Low) and Center Broil
(High,Med,Low). Full Broil uses all of the broil heaters
and Center Broil uses only the center broil heater to
broil.
4. Touch START.
5. If using Broil, it is best to let the oven preheat for
approximately five minutes before cooking food.
Broil on one side until food is browned ; turn and
broil on the other side.
6. When broiling is finished, turn the upper or lower
Oven Mode knob to the OFF position to cancel Broil
at any time.
Smoking
Due to the intense heat associated with broiling, it is
normal to experience smoke during the cooking process.
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. Always use a broiler pan. Do not use saute 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.
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, consider:
y Lowering the broiler to the LO setting.
y Lowering the rack position to cook the food further
away from the broiler.
y Using the HI broil setting to achieve the level of
searing you desire, and then either switching to the
LO broil setting, or switching 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 guidelines in the chart on the following
page whenever possible.
NOtE
The heating element(s) turn off immediately
when the door is opened. They turn on again
approximately 1 seconds after the door is closed.
Oven Mode knob to the OFF position to cancel Broil
at any time.
