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Broiling
NOTE: Oven has controls for
upper oven and lower oven. Be
sure to set the correct control.
Pads on the left side of panel are
for the upper oven. Pads on the
right side of panel are for the
lower oven. The TIMER
ON/OFF, COOK TIME, and
STOP TIME pads can be used
for either oven.
Broiling is cooking food by
intense radiant heat from the upper
broil unit in the oven. You can
broil in upper or lower oven. Most
fish and tender cuts of meat can
be broiled. Follow these steps
to keep spattering and smoking
to a minimum.
Step 1: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2" apart. If
desired, fat may be trimmed,
leaving layer about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan. Always use rack so
fat drips into broiler pan; otherwise
uices may become hot enough to
catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide.
Step 4: Leave door open to broil
stop position. The door stays open
by itself, yet the proper tempera-@
is maintained in the oven.
Step 5: Touch the BROIL pad.
NOTE: If BROIL pad does not
work, probe might be comlected.
2emove probe.
Step 6: Touch INCREASE pad for
HI broil or touch DECREASE pad
for LO broil.
NOTE: Chicken and ham are
broiled at LO broil in order to cook
food without overbrowning it.
Step 7: Turn food only once
during broiling. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 8: When finished broiling,
touch the CLEAR/OFF pad. Serve
food immediately, and leave pan
outside oven to cool during meal
for easiest cleaning.
Use of Aluminum Foil
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 like the rack.
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices 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 suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt 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 should?
A. In some areas, the power
(voltage) to the oven maybe 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.
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.
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