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Broiling
Broiling is cooking by direct radiated heat from above the food. It is fast because no preheat time is required and the food
is close to the burner.
When broiling, the oven control knob should be set to the broil symbol or the 500°F (265°C) setting on the knob. The
broiler oven drawer should be left open 3 inches during broiling to allow the burner to stay on to it’s highest position. This
allows you to keep an eye on your food. If the door is closed during broiling, the temperature in the oven could reach
500°F causing the oven burner to cycle down to the “low position”, which will affect your broiling time.
Broiling guide charts in most cookbooks are approximate. Your personal experience using the broiler will establish the
most desirable cooking time.
Broiling Pan
The broiling pan grill allows for the proper drainage of cooking grease into the lower pan. Both the griddle and pan
should always be used when broiling.
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Broiling Pan and Griddle
Optimum Broiling Area
Figure 26