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using the oVen
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.
Press UPPER CLEAR/OFF or LOWER CLEAR/OFF to
cancel Broil at any time.
RECOMMENDED BROILINg gUIDE
The size, weight, thickness, starting temperature, and
your preference of doneness will affect broiling times.
The following guide is based on meats at refrigerator
temperature.
note
Always use a broiler pan and grid when broiling.
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