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How to set
the oven
for broiling
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 1/8 inch thick.
2 Place the meat or fish on the broiler grid in
the broiler pan. Always use the grid so that
any fat will drip into the broiler pan;
otherwise the juices may become hot enough
to catch on fire.
3 Position a 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.
5 Push in the BROIL selector button.
NOTE: A cooling fan will be activated when the
BROIL selector button is pushed. This cooling
fan cools the oven controls when open door
broiling. Use caution when reaching into the
oven during open door broiling as the drip tray
handle may be hot.
6 Turn the thermostat dial to BROIL.
The broiler does not need to be preheated for
most broiling. However, foods that cook quickly,
such as thin strips of meat or fish may require a
short preheating period of 2 to 3 minutes to
allow the food surface to brown in the same
time the food takes to be cooked throughout.
Turn the food only once during broiling. Time
the foods for the first side according to the
Broiling Guide.
7 When broiling is finished, push in the OFF
selector button.
Thermostat dial
Leave the door open to
the broil stop position.
Aluminum
foil
You can use aluminum foil to line the broiler
pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just
like the grid.