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SMW Oven Care and Use Manual Lower Oven Operation
Broil Techniques
BROIL MODE
Broiling is cooking with intense heat radiated from
the upper element of the oven which produces
excellent results in both cooking and top browning.
This method sears the outer layer of the food.
Utensils
• Use the two-piece broil pan and grid provided with
the oven. The slotted grid allows the meat fat to drip
into the lower pan which minimizes spattering of fat.
DO NOT cover the slotted grid (top) with alumi-
num foil. However, the bottom pan may be lined
with foil.
• Use metal or glass-ceramic bakeware (Corning™)
when top browning casseroles, main dishes, or bread.
• DO NOT use heatproof glass (Pyrex™) or pottery.
This type of glassware cannot withstand the intense
heat of the broil element.
• Avoid setting the broil pan on the opened oven door.
Pans can scratch the glass or liquids can spill into
door vent openings.
• Clean broil pan and grid after each use. Do not allow
grease and fat to accumulate and remain in pan.
• Do not use other pans for broiling, such as cookie
sheets, cake pans, half-sheet pans or jelly roll pans.
General Guidelines
• Start with cold meat directly from the refrigerator.
• Slash the outside fat around the edges of the meat
to keep it from curling.
• Place the rack in the desired position, before
turning on the oven.
• Check the Broil Chart on Page 46 for the best
rack level to use for the particular type and
thickness of food being broiled.
• Most broiling is done on rack 5 or 6. If the outside
browns too quickly, reduce the broil setting or
lower the rack level.
• Most food needs to be turned over only once,
after half the total cooking time. Chicken pieces
and halves need to be turned over after more
than half the total cooking time. Start chicken
with skin side down.
• Use TIMER 1 or 2 to set reminder time to turn
food.
• Do not preheat the broiler. Foods broil best
starting with a cold oven.
• Leave the door closed.
Closed door broiling
gives a deep char to the tops of food and allows
the control panel to stay cool to touch.
• If the oven is hot from previous cooking, cool it
before broiling, for best broiling results.
Foods Recommended for Broil Mode:
Appetizers
Fish Fillets
Meat (tender, such as steaks or chops)
Hamburger
Poultry Pieces
Top Browning (Breads, Casseroles)
During cooking, open the oven door
carefully as there will be an accumulation
of smoke and steam released into the
cooler air in the kitchen.
Page 44