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Broilingisamethodofcookingtendercutsofmeatbydirectheatunderthebroil Rroilinn
element of the oven.
_ m m m _
Preheating
Preheating is suggested when searing rare steaks (remove the broiler pan before
preheating. Foods will stick if placed on hot metal.) To preheat, set the oven control(s) to
BROIL as instructed in the Electronic Oven Control Guide. Wait for the element to become
red-hot, usually about 2 minutes. Preheating is not necessary when broiling meats well-
done.
To Broil
Broil on one 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.
Determining Broiling Times
Broiling times vary, so watch the food closely. Time not only depends on the distance
from the element, but on the thickness and age of meat, fat content and doneness
preferred. The first side usually requires a few minutes longer than the second. Frozen
meats also require additional time.
Broiling Tips
The broiler pan and its grid allow dripping grease to drain and be kept away from the
high heat of the broiler.
DO NOT use the pan without its grid. DO NOT cover the grid with foil. The exposed
grease could 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 use a fire extinguisher. DO NOT put
water or flour on the fire. Flour may be explosive.
Always pull oven rack out to the "stop" position before turning or removing food.
Broiler Clean-Up Tips:
• To make cleaning easier, line bottom of the broiler pan with aluminum foil. DO NOT
cover the broiler grid with foil.
• To prevent grease from baking on, remove the broiler pan from the oven as soon as
cooking is completed. Use hot pads because the broiler pan is extremely hot. Pour off
grease. Soak the pan in HOT, soapy water.
• Clean the broiler pan as soon as possible after each use. If necessary, use soap-filled
steel wool pads. Heavy scouring may scratch the grid.
Close the door when broiling.
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