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Manual was complete and available promptly, since I had lost my original manual. Very good response.
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Whilst this is a photo copy, and some of the pages are a little askew, it was all readable and intact. A real bonus finding an old manual for a classic piece of kit that no other site had.
Great stuff.
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excellent quality, contains circuits and scan quality, 110 pages
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It was easy done, and I got exactly what I was looking for.
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The manuel was exactly what I needed and I received it promptly. Thanks
Broiling
rack
position
chart
IRACK POSlTlON IFROM BOTTOM 4
TYPE OF FOOD/ DONENESS
Hamburger patties and thin steaks, YY thick or less Quickly searing food, rare and medium steaks, medium patties, ham slices, fish steaksfrankfurters Well-done steaks and patties, lamb chops, split chicken, pork steaks and chops, whole fish Not used for broiling
3
2
1
Broiling
l
tips
Fire Hazard
l
Use the broiler pan and grid for broiling.
They are designed to drain excess liquid and grease away from the cooking surface to help prevent spatter, smoke or fire. After broiling, remove the broiler pan from the oven when you remove the food. Drippings will bake on the pan if you leave it in the heated oven.
l
Place meat the correct distance from the element. Meat placed too close to the element could spatter, smoke, burn or catch fire during broiling.
l
To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recommended. Poor drainage of grease could result in fire. If foil is used, cut slits in foil to line up with all openings in broiler grid. Grease can then drain away and cool in pan.
15
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