1.
Place the rack where you
want it for broiling. [See
below for suggestions.)
4. Set Oven Temperature
Control to BROIL. (Set on a
lower temperature for
slower broiling. See
below.]
2. Put broiler pan and food
on the rat k.
5. During broiling the oven
door must be partly open.
A built-in stop will hold it
there.
3.
Set Oven Selector to
BROIL.
6. When broiling is done,
turn both knobs to OFF.
Broiling can be slowed by setting the Oven Temperature Control to a settihg
lower than BROIL. When it’s on BROIL, the broil element is on all the time. When it’s
on a temperature, the element turns off and on. The lower the temperature setting,
the shorter are the times when the element is on.
The Oven Selector must be on BROIL and the door partly
open for all brolllng temperatures.
OVEN RACK POSITIONS
Position racks before turning on the oven.
Broil Element
T
BAKING OR ROASTING
BROILING
Food for baking or roasting should be
placed in the center of the oven.
Always leave at least 11/2 to 2 inches
(4-5 cm) between the sides of a pan and the
oven wall and another pan. For more informa-
tion, see the “Cooking Guide.”
Adjust the top rack so the food to be broiled
is at a suggested distance from the broil ele-
ment. (See page 6.) ALWAYS broil with the
door open to the broil-stop.
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