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Broilingisamethodofcookingtendercutsofmeatbydirectheatundertilebroilelementoftheoven.
Open door
to the "Broil Stop"
position when broiling_
Preheating
Preheating issuggested when searing rare steaks. (Removethe broiler pan before preheating.
Foodswill stick if placed on hot metal.) To preheat, set the oven control(s) to BROILasinstructed
in the Electronic Oven Control Guide. Wait for the element to become red-hot, usually about 2
minutes. Preheating isnot necessarywhen broiling meats well-done.
To Broil
Broil on one side until the food isbrowned; turn and cook on the second side. Seasonand serve.
Always pull rack out to the "stop" position before turning or removing food.
A[ways pum[oven rack out
to the "stop" position be-
fore turning or removing
food.
Determining BroiJing Times
Broiling times w_ry,so watch the food closely. Time not only depends on the distance from the
element, but on the thickness and aging of meat, fat content and aloneness 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 couJdignite.
Should an oven fire occur, close the oven door and turn off the oven. If
the fire continues, throw baking sodaon the fire or use a fire extinguisher. DO NOT put
water or flour on the fire. Flour may be explosive.
Grid
\
Broiler Ctean-Up Tips:
To make cleaning easier, line the bottom of the broiler pan with aluminum foil. DO NOT cover tile 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.
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