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Broiling
Broiling isa method of cooking tender cuts of meat by direct heat under the broil element of the
oven.
Preheating
Preheating is suggested when searing rare steaks. (Remove utensil from oven before preheating.
Foods will stick if placed on hot metal.) To preheat, set the control(s) to BROILasinstructed in the
Owner's Guide. Wait for the element to become red-hot, usually about 2 minutes. Preheating is
not necessarywhen broiling meats well-done.
To BroiJ
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.
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Door Broil Position
(side swing models)
Broiler Pan
(some models)
Determine BroiJing 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 aloneness preferred. The first
side usually requires a few minutes longer than second. Frozen meats also require additional
time.
BroiJing Tips
Broiler pan and its grid allow dripping grease to drain and be kept away from the high heat of
the broiler.
DO NOT use a pan without its grid. DO NOT cover the grid with foil. The exposed
grease couJd 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 usefire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.
BroiJer CJean-Up Tips (some models):
Tomake cleaning easier, line the bottom of the broiler pan with aluminum foil. DO NOT cover the broiler grid with foil.
Toprevent grease from baking on, remove the broiler pan from the oven as soon ascooking iscompleted. Use hot pads because
the broiler pan is extremely hot. Pour off grease. Soak the pan in HOT,soapy water.
Clean the broiler pan assoon as possible after each use. If necessary,use soap-filled steel wool pads. Heavyscouring may scratch
the grid.
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