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Aluminum Foil
You can use aluminum foil to line your
broiler pan and broiler grid. However,
you must mold the foil tightly to the grid
and cut slits in it just like the grid.
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How to Set the Oven for Broiling
Broiling is cooking food by direct heat from
above the food. Most fish and tender cuts of
meat can be broiled. Follow these directions
to keep spattering and smoking to a
minimum.
Your range has a compartment below the
oven for broiling.
Both the oven and broiler compartment doors
must be closed during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and
cook without turning until done). Time
foods for about one-half the total cooking
time, turn food, then continue to cook to
preferred doneness.
You can change the distance of the
food from the heat source by
positioning the broiler pan and grid
on one of three shelf positions in the
broiler compartment—A (bottom of
broiler compartment), B (middle)
and C (top).
Preheating the broiler or oven is not
necessary and can produce poor
results.
If meat has fat or gristle around the
edge, cut vertical slashes through both
about 2″ apart. If desired, the fat may
be trimmed, leaving a layer about
1/8″ thick.
Arrange the food on the grid and
position the broiler pan on the
appropriate shelf in the oven or
broiling compartment. Placing food
closer to the flame increases exterior
browning of the food, but also
increases spattering and the possibility
of fats and meat juices igniting.
Close the oven and broiler
compartment door.
Turn the OVEN CONTROL knob to
BROIL.
When broiling is finished, turn the
OVEN CONTROL knob to OFF. Remove
the broiler pan from the broiler
compartment and serve the food
immediately. Leave the pan outside
the range to cool.
Consumer SupportOperating InstructionsSafety Instructions Installation Instructions Troubleshooting Tips
Cut slits in the foil just like the grid.
Broiling Guide Suggestions
Both the oven and broiler compartment doors
must be closed during broiling.
■ Always use the broiler pan and grid that
comes with your range. It is designed
to minimize smoking and spattering by
trapping juices in the shielded lower
part of the pan.
■ For steaks and chops, slash fat evenly
around the outside edges of the meat.
To slash, cut crosswise through the
outer fat surface just to the edge of
the meat. Use tongs to turn the meat
over to prevent piercing the meat and
losing juices.
■ If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5–10 minutes only.
■ When arranging the food on the pan,
do not let fatty edges hang over the sides
because dripping fat could soil the oven.
■ The broiler compartment does not need
to be preheated. However, for very thin
foods, or to increase browning, preheat
if desired.
■ Frozen steaks can be broiled by
positioning the shelf at the next lowest
shelf position and increasing the cooking
time given in this guide 1
1
⁄2 times per side.