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BROILING
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. Most fish and
tender cuts of meat can be broiled. Follow these
directions to keep spattering and smoking to a
minimum.
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.
Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch fire.
Position a shelf on recommended shelf position as
suggested in the Broiling Guide. Most broiling is done
on E position, but if your oven is connected to 208
volts, you may wish to use a higher position.
Leave the door open
to the broil stop
position. The door
stays open by itself,
yet the proper
temperature is
maintained in
the oven.
Turn the food using tongs only once during
broiling. Time foods for the first side according
to the Broiling Guide.
Turn the food, then use the times given for the
second side as a guide to the preferred doneness.
NOTE: Broil will not work if the temperature probe
is plugged in.
How to Set Your Oven for Broiling
1. Press BROIL.
2. Press BROIL again (alternates between LO
Broil and HI Broil).
3. Press START.
4. Press CLEAR/OFF when broiling is finished.
CLEAR
OFF
START
BROIL