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Cooking Tips
25
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 a cold broiler pan and grid. 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.
Broiling Tip
• Always use a broiler pa
n 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.
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