Filter
Top Products
Broiling is cooking by direct
heat from the upper element.
The oven door should remain
opened to the broil stop lock
position during broiling.
It is not necessary to preheat the oven when
broiling. Use the broiler pan and grid that
came with your range. Both are designed for
proper drainage of fat and liquids.
The U.S. Department of Agriculture notes
that meat cooked rare is popular, but meat
cooked to only 140 °F (rare) means that some
poisoning organisms may survive.
Moving meats away from the element will allow
the meat to cook to the center while browning
on the outside. Using this positioning, cook
side 1 at least 2 minutes longer than side 2. if
your oven is connected to 208 volts, you may
want to use a higher rack position and!or broil
foods longer.
The size, weight, thickness, starting temperature
and your preference of the doneness of the meat
wil! affect broiling. This chart is based on
meats at refrigerator temperature.
RACK
POSITION
3
3
3
2
o Choose tender cuts of meat at least 3/4"
thick for broiling.
o Trim the outer layer of fat silt the edges to
keep meats from curling.
Always use tongs to turn meats. Piercing
meat allows juices to escape.
,_ Salt the first side of meats just before
turning, the second side just before
serving. Brush chicken and fish with butter
several times as they broil
o Chicken and fish should be placed on the
grid skin side down. For fish, lightly grease
the grid to prevent sticking.
The closer you place foods to the broil
element, the faster foods brown on the outside
yet remain red to pink in the center.
tao Press the BB08tL pad.
_Tbu's _,_HR8a#_e_at#c, aBSy
se_ _H Bce_O_
_]b. While the indicator is flashing in
the display, press the $_@8&
pad again if you prefer to use
LO Broil.
2, Press the _$TzSRTYpad.
3o When broiling is finished, press
the @_,EAB/OFF pad.