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Do not lock the oven door with the latch during broiling. The latch is
used for seE-cleaning only.
Broiling is cooking food by intense radiant heat from the upper unit in the
oven. Most fish and tender cutsof meat can be broiled. Follow these
directions to keep spattering and smoking to a minimum.
1. If the meat has fat or gristle near edge, cut vertical
1 = 6. Turn the SET knob until either HI
slashes through both ~bout2“ apart.-If desired, fat
may be trimmed, leaving layer about 1/8” thick.
2. Place tie meat on the broiler rack on the broiler pan
which comes with the range. Always use the rack
so the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
4. Leave the door oDento
the broil stop po~ition.
The door stays open by
itself, yet proper
temperature is maintained
in the oven.
BROIL 5. Push the BROIL bution.
I
I
SEt
w
BROIL or LO BROIL is displayed.
1
7.
Turn food only once
during cooking. Time foods
for first side according to
the Broiling Guide.
Turn food, then use times given for second side as a
guide to preferred doneness. where 2 thicknesses
and times are given together, use first times given for
thinnest food.)
D
8. When broiling is completed push
CANCEL
the
CANCEL button. Serve the
food immediately,md leave the
—
pan outsidethe oven to cool during
the meal for easiest cleaning.
Use of Alwinum Foti
You can use aluminum foil to line your broiler pan and broiler rack.
However, you must mold the foil tightly to the rack and cut slits in it just
o
(
like the rack.
Without the slits, the foil will prevent fat and meatjuices from draining to
s~b$:y$?:; ~ ‘
~$<~{$:y! ‘ “
the broiler pan. Thejuices could become hot enough to catch on fire. If you ?-
do not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes.Using the rack suspendsthe meat over the
pan. As the meat cooks, thejuices fall into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
cleanup easier.
Q. Should I salt the meat before broiling?
A. No. Salt draws out thejuices and allows them to
evaporate. Always sdt after cooking. Turn meat
with tongs; piercing meat with a fork also allows
juices to escape. When broiling poultry or fish,
brush each side often with butter.
Q. Why are my meats not turning out as brown as
they shodd?
A.
In some areas, the power (voltage) to the range
may be low. In these cases, preheat the broil unit
for 10 minutes before placing broiler pan with
food in oven. Check to see if you are using the
recommended shelf position. Broil for longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
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