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Broiling
The broil element provides flexibility for broiling foods. If you have a Jenn-Air grill,
we recommend you use the grill for most of your broiling. There are some types of
foods that do require use of the oven broil element. These include foods such as
stuffed lobsters, meringue pies, or other foods which require top browning.
To Broil
1. Place oven rack on the rack
position suggested in the chart.
Distance from broiling element
depends on foods being prepared.
Rack position 4 (second from the
top) is usually recommended
unless otherwise stated.
2. Touch BROIL PAD.
Indicator Word BROIL will blink and time of day will appear in display. Since
oven will automatically heat to broil temperature (550°F), numerical entry
will not be accepted.
BROIL PM
3. Touch START PAD.
Place food on roasting pan provided with oven. Broil element will preheat in 2 to 3
minutes. After broil element is red, place food in oven. Oven door MUST be left
open at broil stop position.
4. Touch CANCEL-OFF PAD to turn off oven when food is cooked.
Display will return to time of day.
Broiling Tips
• Tender cuts of meat or marinated meats are best for broiling. This includes rib
and loin cuts of steak, ground beef, ham steaks, lamb chops, poultry pieces or
fish. For best results, steaks should be at least 1" thick. Thinner steaks should
be pan-broiled.
Do not cover broiler grid with foil since this prevents fat drippings from
draining into bottom of pan.
Before broiling, remove excess fat from meat and score edges of fat (do not cut
into meat) to prevent meat from curling. Salt after cooking.
• To prevent dry surface on fish or lean meats, brush melted butter on top.
• Foods that require turning should be turned only once during broiling. Turn
meat with tongs to avoid piercing and loss of juices.
Cooking times given in the chart are to be used only as a guide.
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