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BROILING
Broiling is cooking by direct
heat from the upper element.
The oven door should remain
opened to the broil stop
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.
Foil must be molded tightly
to the grid and slits cut in to
the foil to match those of
the grid. This allows fats
and liquids to drain into the
broiler pan, preventing fire
and excessive smoke.
Always remove the pan
and grid from the oven.
Storing or forgetting a
soiled broiler pan in the
oven is a potential smoke
or fire hazard.
The U.S. Depar_nent ofAgric ulture notes that meat
cooked rare is popular, but meat cooked to only
140_F (rare) means that some poisoning
organisms may survive.
The closer you place foods to the broil element,
the faster foods brown on the outside yet remain
red to pink in the center.
Moving meats away from the element will allowthe
meat tocook to the center while browning on the
outside. Using thispositioning, cook side 1at 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 pre ferenc eof the doneness
of the meat will aff ec tbroiling. This chart is based
on meats at refrigerator temperature.
RACK
POSITION
3
3
3
• Choose tender cuts of meat at least 3/4"
thick for broiling.
• Trim the outer layer of fat; slit 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.
• Chicken and fish should be placed on the
grid skin side down. Forfish, lightly grease
the grid to prevent sticking.
TO SET BROIL:
1. Set the OVEN CONTROL
KNOB to BROIL.
2. When broiling is finished,
turn the 0 VEN CONTROL
KNOB to the "OFF" position.
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