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BROILING
Do not lock the oven door with the latch during
Turn the food only
broiling. The latch is used for self-cleaning only. once during
broillng.
Broiling is cooking food by intense radiant heat
Time the foods for the
from the upper broil element in the oven. Most
first side according to the
fish and tender cuts of meat can be broiled. Follow
Broiling Guide.
these directions to keep spattering and smoking o Turn the food, then use
a minimum.
the times given for the
second side as a guide to
the preferred doneness.
1. 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 l/8-inch thick.
n
5. Press the BROIL pad.
I-n
~
BROIL
LO
~
2. 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.
3. Position a flat shelf on the recommended shelf
position as suggested in the Broiling Guide.
4. Leave the door
open to the broil
stop position.
The door stays
open by itself,
yet the proper
temperature is
maintained in
the oven.
~~
LOBroil.
6. Press the INCREASE
pad for HI Broil or press
the
D~CREASE pad for
To change from HI Broil
to LO Broil, press the
DECREASE pad once.
7. When broiling is finished press the
u
CLEAR
CLEAR/OFF-pad. Serve the food
OFF
immediately, and leave the pan
outside the oven to cool during the
meal for easiest cleaning.
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