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BROILING (contd.)
P ecs b si/i 9
If your food is cooking too fast or if you want your PRESS
food to broil slower from the start, press BROIL and [_1
press • so a temperature between 300°F and 525°F
(maximum) shows on the small display. Press
START/ENTER.
Lower temperature settings let the broil heating
element cycle and slow cooking results. The lower
the temperature, the slower the cooking. TEMP
NOTE: Thicker cuts and unevenly shaped pieces rA1
of meat, fish, and poultry may cook better if you use
lower broiling temperatures.
YOU SEE
(example shows broil at 400°F)
YOU SEE
• Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
• To make sure the juices drain well, do not cover
the grid with foil.
• Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
• Use tongs to turn meat to avoid losing juices.
• Pull out oven rack to stop position before turning
or removing food.
• After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making
cleaning more difficult.
• For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
18
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