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Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
n
5. Press the BROIL pad.
BROIL
of
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
slashes
through both about 2 inches
a~art.
If
n
6. Select LO Broil
(450°F.)
by pressing
A
the INCREASE pad once. Select
HI Broil
(550°F.)
by pressing the
~
INCREASE pad twice.
desired, fat
m-ay
be trimmed, leaving
~ayer
about
I
[
1/8 inch thick.
To change from HI Broil to LO Broil, press the
2. Place the meat on the broiler rack in the broiler pan
BROIL pad, then press the DECREASE pad once.
which comes with the oven.
Alwavs use the rack so
7. Turn food
onlv
once
during
cooking.
Time foods
the fat drips into the broiler pan;
o~herwise
the
juices may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. If your
oven is connected to 208 volts.
vou
mav
wish to
for first side
p~r
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.)
,.
.
use a higher shelf position, preheat the broiler, or
8. When broiling is completed, press the
CLEAWOFF
broil a little longer.
pad. Serve food immediately, and leave pan outside
4. Leave the door open to the broil stop position.
oven to cool during meal for easiest cleaning.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
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 and 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. Why are my meats not turning out as brown
as they should?
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. In some areas, the power (voltage) to the oven
A. No. Salt draws out the juices and allows them to
may be low. In these cases, preheat the broil unit evaporate. Always salt after cooking. Turn meat
for 10 minutes before placing broiler pan with
with tongs; piercing meat with a fork also allows
food in oven. Check to see if you are using the
juices to escape. When broiling poultry or fish,
recommended shelf position. Broil for longest
brush each side often with butter.
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
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