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Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the
broil eUementof the oven,
Preheating
Preheating is suggested when searing rare steaks, (Remove aH utensils
before preheating the oven, Foods wHUstick if pUaced on hot metaL) To
preheat, set the controU(s) to BROULas instructed in the OwneCs Guide, Wait
for the eUementto become red-hot, usually about 2 minutes, Preheating is not
necessary when broiling meats well-done,
To Broil
Broil on side until the food is browned; turn and cook on the second side,
Season and serve, Always pull rack out to the "stop" position before turning or
removing food,
Determine Broiling Times
Broiling times vary, so watch the food closely, Time not only depends on the
distance from element, but on the thickness and aging of meat, fat content
and doneness preferred, The first side usually requires a few minutes longer
than second, Frozen meats also require additional time,
Broiling Tips (some mode_s)
The broiler pan and its grid allow dripping grease to drain and be kept away
from the high heat of the broiler,
DO NOT use your pan without its grid. DO NOT cover the grid with foit.
The exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the
oven, if the fire continues, throw baking soda on the fire or use fire
extinguisher, DO NOT put water or flour on the fire, Flour may be explosive,
DOOR BROIL POSITION
Some Modets
Broiter Pan
Broiler C_ean-Up Tips (some mode_s):
To make cleaning easier, line the bottom of the broiler pan with aluminum foil, DO NOT cover the broiler grid with foil,
To prevent grease from baking on, remove the broiler pan from the oven as soon as cooking is completed, Use hot pads
because the broiler pan is extremely hot, Pour off grease, Soak the pan in HOT, soapy water,
Clean the broiler pan as soon as possible after each use, If necessary, use soap-filled steel wool pads, Heavy scouring may
scratch the grid,
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