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Using and Caring for Your Oven
7. Completely close door.
NOTE: Do not try to broil with the door
open. The broil burner will not operate.
8. When broiling is done, turn
off oven.
Variable temperature broiling
• If food is cooking too fast or you want
the food to broil slower from the start, set
the broil temperature between 170°F
(77°C) and 325°F (163°C). These temper-
ature settings allow the broil burner to cy-
cle and to slow cooking. The lower the
temperature, the slower the cooking.
CANCEL
OFF
PRESS YOU SEE
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Broiling guidelines
• Use only the broiler pan and grid
provided. They are designed to drain extra
juices from the cooking surface. This
drainage helps prevent spatter and
smoke.
• To make sure the juices drain well, do not
cover the grid with foil.
• Trim excess fat to reduce spattering. Slit
the fat on the edges to prevent curling.
• Use tongs to turn meat to avoid losing
juices.
• Pull out oven rack to stop position before
turning or removing food.
• After broiling, remove the pan from the
oven when removing the food. Drippings
will bake on the pan if left in the heated
oven, making cleaning more difficult.
• For easier cleaning, line the bottom of the
pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.
• Thicker cuts and unevenly-shaped
pieces of meat, fish and poultry may
cook better if you use lower broiling tem-
peratures. (See the “Broiling chart” for
temperature recommendations.)
6. After preheating, put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack.
NOTES:
• Place food 3 in (7.5 cm) or more from
the broil burner.
• To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling.
Broiler grid
Broiler pan
• If foil is used to cover broiler grid, cut
slits in foil to allow grease to drain away.
4
3
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5
Broiling rack positions
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