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Cooking Tips
Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and
patties. Broiling speed is determined by the distance between the
food and the broil element. Choose the rack position based on
desired results.
Conventional broiling is most successful for cuts of meat 1-2
inches thick and is also more suitable for flat pieces of meat.
Convection broiling has the advantage of broiling food slightly
quicker than conventional. Convection broiling of meats produces
better results, especially for thick cuts. The meat sears on the
outside and retains more juices and natural flavor inside with less
shrinkage.
To Use High-Broil:
1. Arrange the oven rack in the desired position before turning
broiler on.
2. Center the food on cold broiler pan and grid supplied with
your oven. Place broiler pan in oven.
3. Set the Oven Function Selector to High-Broil and the
Temperature Control Knob to Broil.
4. Close the door. There is not a detent to hold the door in the
open broil stop position. With open door broiling the broil
element does not cycle on and off. With closed door broiling
the broil element might cycle on and off if an extended
broiling time is required. A built-in smoke "eliminator" in the
top of the oven helps reduce smoke and odors.
To Use Medium-Broil and Low-Broil:
Follow same steps as listed above except set the Oven Function
Selector to Medium-Broil or Low-Broil.
Cooking Tips
Broiling Instructions
Broiling Tips
• Always use a broiler pan and grid for broiling. They are
designed to provide drainage of excess liquid and fat away
from the cooking surface to help prevent splatter, smoke, and
fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil
to prevent drying out. To prevent sticking, lightly grease
broiler tray.
• Broil on first side for slightly more than half the recommended
time, season, and turn. Season second side just before
removing.
• Always pull rack out to stop position before turning or
removing food.
• Use tongs or a spatula to turn meats. Never pierce meat with
a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the
food. Drippings will bake onto the pan if it is left in the
heated oven after broiling. While pan is hot, place damp
paper towel over grid. Drizzle with liquid dishwashing
detergent and pour water over grid. This will make cleaning
of the pan easier, or the broiler pan can be lined with
aluminum foil to make cleaning easier. Be sure the foil
extends up the side of the pan. Although it is not
recommended, the grid can also be covered with foil. Be
sure to slit openings to conform with the openings in the grid
so melted fat can drain through to prevent spattering,
smoking, or the possibility of grease fire.