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OPERATING INSTRUCTIONS
OVEN BROILING
Broiling involves cooking food by intense radiant
heat from the upper element in the oven. Most fish
and tender cuts of meat can be broiled. Follow these
steps to keep spattering and smoking to a minimum.
1. If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2" apart.
If desired, fat may be trimmed, leaving a layer
about 1/8" thick.
2. Place the meat on a broiler grid in a broiler pan
designed for broiling. Always use the grid so
the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch fire.
3. Place the shelf in one of the top two positions for
most broiling.
4. Place the food in the oven and close the door.
Always broil with the door closed.
5. Turn the oven function selector knob to broil.
6. Turn the oven temperature knob to the desired
cooking temperature.
7. Food can be turned during broiling if necessary.
Be cautious of hot air or steam when opening
the oven door.
8. Make sure to turn the oven temperature knob to
OFF once broiling is complete.
BROILING TIPS
•
If desired, marinate meats or chicken before
broiling or brush with barbecue sauce in the last
5 - 10 minutes of cooking.
•
When arranging food on a pan, do not let fatty
edges hang over the sides as the dripping fat
will soil the oven as it cooks.
AIR FRYING
Air frying is designed to simulate deep frying
without submerging the food in oil. A fan circulates
hot air at high speed, producing a crisp outer layer
on the food.
1. Arrange the food in the air fry basket and
position it on the oven rack in the middle rack
position. Place a baking pan on the rack below
the air fry basket to catch any drips.
2. Set function selector knob to air fry.
3. Use the oven knob to set the desired
temperature.
WARNING: Cooked food, the air fry basket, the
baking pan and the door can be very hot.
NOTE: Baking pan is not provided; image is for
illustration purposes only.
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