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Idiomas disponibles
Broil
The Broil function uses intense heat from the upper
heating element to cook food. Broiling works best for
tender cuts of meat, fish, and thinly cut vegetables.
Some models may feature a hybrid broiler consisting
of an inner broiler that utilizes a carbon heating
element which provides instantaneous heat, and
a traditional outer broiling element. During normal
broiler operation, it is normal for either element to
cycle off intermittently.
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.
Do not broil meat too close to the burner flame.
Trim excess fat from meat before cooking.
NOTE
This range is designed for closed-door broiling.
Close the door to set the Broil function. If the
door is open, the Broil function cannot be set
and door appears on the display. Close the
door and reset the Broil function. Opening the
door turns off the broil burner during broiling.
If the door is opened during broiling, the broil
burner turns off after five seconds. The broiler
turns back on automatically once the door is
closed.
Speed Broil
The Speed Broil setting is designed to reduce the
amount of time it takes to broil foods. By utilizing
the infrared broil element, which provides heat
instantaneously, there is no need for preheating.
Setting the Oven to Broil / Speed Broil
1
Turn the oven mode knob to select Broil or
Speed Broil. Press plus(+) or minus(-) to select
Hi or Lo.
2
Press Start. The oven begins to heat.
3
Let the oven preheat for approximately five
minutes before cooking the food if using broil.
4
Press Clear/Off to cancel at any time or when
cooking is complete.
Smoking
Due to the intense heat associated with broiling, it
is normal to experience smoke during the cooking
process. This smoke is a natural byproduct 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
The broiler pan should always be 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:
Lowering the broiler to the Lo setting.
Lowering the rack position to cook the food
further away from the broiler.
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.
OPERATION
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