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Cooking lnformations
Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil ebment of the oven,
Preheating
Preheating is suggested when searing rare steaks. (Remove aHutensils before preheating the oven. Foods wHUstick if pUaced
on hot metaL) To preheat, set the controU(s)to BROIL as instructed in the Owner's Guide. Wait for the ebment to become red-
hot, usually about 2 minutes. Preheating is not necessary when broiling meats well-done.
To Broil
Broil on side until the food is browned; turn and cook on the second side. Season and serve. AUwayspull rack out to the "stop"
position before turning or removing food.
Determine Broiling Times
Broiling times vary, so watch the food closely. Time not only depends on the distance from element, but on the thickness and
aging of meat, fat content and doneness preferred. The first side usually requires a few minutes longer than second. Frozen
meats also require additional time.
Broiling Tips (some mode_s)
The broiler pan and it grid allow dripping grease to drain and be kept away from the
high heat of the broiler.
DO NOT use a pan without its grid. DO NOT cover the grid with foit. 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 fire extinguisher, DO
NOT put water or flour on the fire, Flour may be explosive.
Some mode_s
Broiler C_ean-Up Tips (some mode_s): \
To make cleaning easier, line the bottom of the broiler pan with aluminum foil. DO Pan
NOT cover the broiler grid with foil.
Toprevent 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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