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Setting Oven Controls
Broiling information
Broiling is a method of cooking tender cuts of meat by direct heat under the broil ele-
ment of the oven.
Preheating
Preheating is suggested when searing rare steaks. (Remove all utensiles from the oven
before preheating. Foods will stick if placed on hot metal.) Topreheat, set the control(s)
to BROIL as instructedin the Owner's Guide. Wait for the element to become red-hot,
usually about 2 minutes. Preheating is not necessary when broiling meats well-done.
To Broil
Broil on side until the food isbrowned; turn and cook on the second side. Season and
serve. Always pull rack out to the "stop" position before turning or removing food.
Determine Broiling Times Grid
Broiling times vary, so watch the food closely. Time not only depends on the (some models)
distance from element, but on the thickness and aging of meat, fat content
and doneness preferred. The first side usually requires a few minutes longer _,
than second. Frozen meats also require additional time.
Broiling Tips (some models)
Broiler pan and its grid allow dripping grease to drain and be kept away from
the high heat of the broiler.
DO NOT use the pan without its grid. DO NOT cover the grid with foil. The
exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the
oven. If the fire continues, throw baking soda on the fire or use fire extin-
guisher. DO NOT put water or flour on the fire. Flour may be explosive.
Broiler Pan
(some models)
Broiler Clean=Up Tips (some models):
To make cleaning easier, line the bottom of the broiler pan with aluminum foil. DO NOT cover the broiler grid with foil.
To prevent grease from baking on, remove the broiler pan from the oven as soon as cooking iscompleted. Use hot pads be-
cause the broiler pan is extremely hot. Pour off grease. Soak the pan in HOT, soapy water.
Clean the broiler pan as soon as possible after each use. If necessary, use soap-filled steel wool pads. Heavy scouring may
scratch the grid.
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