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Cook|rig" Instr'uct|ol3s"
BROILING
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Broiling is a method of cooking tender cuts of meat directly under the infrared
broiler in the oven. Broiling in the oven is accomplished with the oven door closed.
It is normal and necessary for some smoke to be present to give the food a broiled
fl avo r.
Preheating
Preheating is suggested when searing rare steaks (Remove the broiler pan before preheating ::::
with the infrared broiler. Foods will stick on hot metal). To preheat, turn the 'Oven selector
knob to the'Broil position. Wait for the burner to become hot, approximately 2 minutes.
Prehea ting is not ne cessa ry whe n broll ing meat we ll-done. ::
To Broil
Broil one side until the food is browned turn and cook on the second side. Season and
serve. Always pull the rack out to the 'stop position before turning or removing food.
Set!ing Broil ::
The'Oven selector knob controls the Broil feature. When broiling, heat radiates downward
from the oven broilerforeven coverage. The Broil feature temperature is h00 F (260 C).
The broil pan and insert used together allow dripping grease to drain and be kept away from
the high heat of the oven broiler. DO NOT use the broil pan without the insert. DO NOT
cover the broil pan insert with foil. The exposed grease could catch fire.
Tosetthe ovento Broil:
1. Place the broiler pan insert on the broiler pan. Then place the food on the broiler pan
insert. DO NOT use the broiler pan without the insert. DO NOT cover the broiler insert
with foil. The exposed grease could catch fire.
2. Arrange the interior oven rack and place the broiler pan on rack. Be sure to center the
broiler pan and position directly under the broil burner. If preheating the broil burner
first, position the broiler pan after the broil burner is preheated.
3. Turn selector knob to Broil.
The oven indicator light will remain on until the selector knob is turned to the off position or
the temperature control cycles off.
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