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Using the oven for broiling.
Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow
these steps to keep spattering and smoking to a minimum.
Your range has a compartment below the oven for broiling. A specially designed broiler pan allows dripping fat to
drain away from the food.
Both the oven and broiler compartment doors should be closed during broiling.
Customer Service Troubleshooting Tips Installation Instructions Care and Cleaning Operating Instructions Safety Instructions
16
How to Set Your Oven for Broiling
You can change the distance of the
food from the heat source by
positioning the broiler pan in the
broiler compartment–
A
(bottom of
broiler compartment) or second
position. Most broiling should be
done in position
A.
Preheat the broiler for best results.
If the meat has fat or gristle around
the edge, cut vertical slashes through
it about 2 inches apart, but don’t cut
into the meat. We recommend that
you trim the fat to prevent excessive
smoking, leaving a layer about 1/8
inch thick.
Close the oven and broiler
compartment door.
Turn the
OVEN TEMP
knob to
BROIL.
Turn most foods once during
cooking. Time foods for about one-
half the total cooking time, turn
food, then continue to cook to
preferred doneness.
Turn the
OVEN TEMP
knob to
OFF.
Remove the broiler pan from the
broiler compartment and serve the
food immediately. Leave the pan
outside the range to cool.
Use of Aluminum Foil
You can use aluminum foil to line your
broiler pan. However, you must mold the
foil tightly to the pan.
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