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U sing Your Oven
Broiling tips
• Always start broiling with a cold broiler
pan for better results.
• To retain more natural juice, do not
pierce meat with a fork.
• Trim the outer layer of fat from steaks
and chops.
• Slit fatty edges to prevent meat from
curling during broiling.
• Use a nonstick cooking spray or veg-
etable oil on the broiler pan and grid when
broiling fish to prevent sticking.
NOTE: See “Broiling” on page 31 for
additional broiling tips.
Broiling rack positions
5. For best results, preheat oven
for 5 minutes.
NOTE: If you want to change the convec-
tion broiling temperature after broiling
has begun, repeat Steps 3, 4, and 5.
6. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack. Turn the
pan so the long side is parallel to the
oven door for the most even heat and the
best airflow.
NOTE: If you want to change the convec-
tion broiling temperature after broiling
has begun, repeat Steps 3, 4, and 5.
7. When broiling is over, turn
off oven.
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