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BROmmG
Broiling is cooking food by intense radiant heat from the upper broil unit in
the oven. Most fish and tender cuts of meat can be broiled. Follow these
steps to keep spattering and smoking to a minimum.
1. If meat has fat or gristle near edge, cut vertical
slashes through both about 2 inches apart. If
desired, fat may be trimmed, leaving layer about
1/8 inch thick.
2. Place meat on broiler grid in broiler pan. Always
use grid so fat drips into broiler pan; otherwise
juices may become hot enough to catch fire.
3. Position a shelf on the recommended shelf position
as suggested in the Broiling Guide.
4. Leave door open to
broil stop position.
The door stays open
by itself, yet the
proper temperature
is maintained in
the oven.
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5. Press the BROIL pad.
BROIL
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6. Press the INCREASE pad for
HI broil or press the DECREASE pad
for LO broil.
To change from HI Broil to LO Broil,
press the DECREASE pad once.
NOTE: Chicken and ham are broiled at
LO broil in order to cook food without
overbrowning
it.
7. Turn food only once
during broiling. Time
$/
-
foods for first side
~“
.D
according to the
Broiling Guide.
/+
~.
‘.-
Turn food, then use times given for second side as a
guide to
prefemed
doneness. (Where two thicknesses
and times are given together, use first times given
for thinnest food.)
3
8. When broiling is finished press
CLEAR
the CLEAWOFF pad. Serve food
OFF
immediately, and leave pan outside
oven to cool during meal for
easiest cleaning.
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