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BROILING
Broiling is cooking food by intense radiant heat
from the upper broil element in the oven. Most fish
and tender cuts of meat can be broiled. Follow these
directions to keep spattering and smoking to a
minimum.
If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer about
1/8 inch thick.
Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
Position a shelf on recommended shelf position as
suggested in the Broiling Guide. Most broiling is done
on E position, but if your oven is connected to 208
volts, you may wish to use a higher position.
Leave the door
open to the broil
stop position. The
door stays open by
itself, yet the proper
temperature is
maintained in
the oven.
Turn the food
using tongs only
once during
broiling. Time the
foods for the first
side according to the Broiling Guide.
Turn the food, then use the times given for the
second side as a guide to the preferred doneness.
NOTE: Broil will not work if the temperature probe
is plugged in.
How to Set Your Oven for Broiling
1. Press BROIL HI/LO.
2. Press BROIL HI/LO again (alternates between LO Broil and
HI Broil).
3. Press START.
4. Press CLEAR/OFF when broiling is finished.
(continued next page)
CLEAR
OFF
START
BROIL
HI=
LO=
+
-
Roasting Roasting Guide Broiling