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5. When broiling is done, turn both
the
Oven Selector and the Oven Tempera-
ture Control
clockwise
to OFF.
Broiling tips
l
Use
the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke or fire.
l
If you broil
small quantities, you may want
to use a small broiler pan. They are
available in the housewares section of
many department stores.
l
Broiling rack position
determines how
the burner cooks your food. The lower the
position, the more broiler grid area cov-
ered. See “Broiling rack position chart” on
page 15 for more information.
l
To sear meat,
place broiler pan at one of
the higher rack positions so that meat is
very near the flame.
l
Small steaks may
be broiled in the higher
rack positions.
l
To cook large steaks
and other thick cuts
of meat well done, move them to a lower
rack position after searing.
l
After broiling,
remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you
leave it in the heated oven.
Fire Hazard
l
Place meat the correct distance from
the burner. Meat placed too close to the
burner could spatter, smoke, burn or
catch fire during broiling.
.To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recom-
mended. Poor drainage of grease could
result in fire.
14