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Broiling
The broil element provides flexibility for broiling foods. Ifyou have a denn-Air g
recommend you use the grill for most of your broiling. There are some types of
that do require use of the oven broil element. These include foods such as .:
lobsters, meringue pies, or other foods which require top browning.
To Broil
1. Ptace oven rack on the rack position suggested in the chart. Distance from b
element depends onfoods being prepared. Rackposition #4o (offset rack inpc
#4) is usually recommended unless otherwise stated.
2. Turn SELECTOR knob to BROIL setting.
3. Turn TEMPERATURE knob to 550°F.
4. Placefoodonroastingpanprovidedwithoven. After
top broil element 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 brofl stop position whenbroiling.
Broiling Tips
• Tender cuts of meat or marinated meatsare best for broiling. This includes ri
loin cuts ofsteak, ground beef, ham steaks, lambchops,poultry pieces orfisl"
best results, steaks should be at least 1"thick. Thinner steaks should be
broiled.
• Do not cover broiler grid with foilsince this prevents fat drippings from drainin
bottom of pan.
• Before broiling, remove excess fat from meat and score edges of fat (do n,
into meat) to prevent meat from cuding. 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
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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