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Broiling
The broil element provides flexibility for broiling foods.
We recommend you use the grill accessory for most of your broiling. There are
some types of foods that do require use of the oven broil element. These include
foods such as stuffed lobsters, meringue pies, or other foods which require top
browning.
To Broil
1. Place oven rack on the rack position suggested in the chart. Distance from broiling
element depends on foods being prepared. Rack position #4o (offset rack in
position #4) is usually recommended unless otherwise stated.
2. Turn SELECTOR knob to BROIL setting.
3. Turn TEMPERATURE knob to 550°F.
4. Place food on roasting pan provided with oven. After top broil element is red
place food in oven. Preheating 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 cuts of steak, ground beef, ham steaks, 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 foil since 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 of juices.
• Cooking times given in the chart are to be used only as a guide.
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