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Broiling
To Broil
1. Place oven rack on the rack position suggested in the chart. Distance from broiling
element depends onfoods being prepared. Rackposition #40 (offset rackin position
#4) is usually recommended unless otherwise stated.
2. Turn SELECTOR knobto BROIL setting.
3. Turn TEMPERATURE knob to 550°F.
4. Placefood on roastingpan providedwith oven. After
top broilelement is red place food inoven. Preheat-
ing takes a few minutes, or until element glows a
bright cherry red.
5. Leave oven door open at broil stop position when broiling.
Broiling Tips
• Tender cuts of meat or marinated meats are best for broiling. This includes rib and
loin cutsof steak, ground beef, hamsteaks, lamb chops, poultry pieces or fish. For
best results, steaks should be at least 1" thick. Thinner steaks should be pan-
broiled.
• Do not cover broiler grid with foilsince this prevents fat drippings from draining into
bottom of pan.
• Before broiling, remove excess fat from meat and score edges of fat (do not cut
into meat) to prevent meat from curling. Salt after cooking.
• To prevent dry surface on fish or lean meats, brush melted butter on top.
• Foods that require turning should be turned only once during broiling. Turn meat
with tongs to avoid piercing and loss ofjuices.
• Cooking times given in the chart are to be used only as a guide.
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