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Broiling
Preparing the food
– Clean and season the meat.
– Add a little oil if necessary. Other
fats will quickly become black or
cause the food to smoke. A little but-
ter can be added to chicken if
desired.
– To enhance the taste of fish or fish
filets, add a little salt or squeeze a
little lemon juice over the fish before
cooking.
Broiling on the rack
Assemble the broiling pan and rack
as shown.
Place the food on the rack.
Select the desired Broiling mode.
Insert the broiling pan at the appropri-
ate level for the type of food being
broiled:
thin cuts = level 3 or 4 from the bottom
thicker cuts = level 1 or 2 from the bottom
It foods of a similar thickness are
broiled at the same time, the cooking
time for each item should be about the
same.
Most items should be turned over half
way through cooking.
Broiling on the spit
For broiling thicker items, such as
stuffed meat, poultry or kebobs.
Assemble the rotisserie as shown.
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