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Usingthe oven.
Broiling (on some models)
Broiling is cooking fl)od by direct heat fl'om
above the tood. Most fish and tender cuts of
meat can be broiled. Follow these directions
to kee I) spattering and smoking to a
minimum.
[]
Ybur range has a compartment below the
oven fi)r broiling. []
Boththeovenandbroilercompartmentdoors
must be CLOSED during broiling.
Turn most fl)ods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and
cook without turning tmtil done). Time
toods fin" about one-half the total cooking []
tillle, ttli'll food, then contintie to cook to
preterred doneness.
[]
[] Ym can change the distance of
the fi)od fl'om the heat source bx
posifi(ming the broiler pan and grid []
on one of three shelf positions in the
broiler compartment__ (bottom/ff
broiler compartment), B (middle) and
C (top).
[]
Preheafim, the broiler or o_en is not
necessar_ and can produce poor
results.
If meat has tilt or gristle arotmd the
edge, cut xertical slashes through both
about 9" apart. If desired, the tilt ma x
be trimmed, leaxing a la) er about 1/8"
thick.
Arrange the fi)od on the grid and
position the broiler pan on the
aI)I)ropriam shelf in the oven or
broiling compartment. Placing fi)od
closer to the flame increases exterior
browning of the food, bl.lt also
increases spattering and the possibiliQ'
of tilts and meatj uices igniting.
Close the oven and broiler
COIl/l)a i'tlilent dooi:
Turn the OVENCONTROLknob to
BROIL.
Turn the OVENCONTROLknob to OFF.
Remoxe the broiler pan fl'om the
broiler compartment and sei_e the
fi)od immediately: I,eaxe the pan
outside the range to cool.
i
Using Aluminum Foil
You can use ahmfinmn fifil to line yore"
broiler pan and broiler grid. However; you
must mold the fi)il tightly to the grid and
cut slits in it just like the grid.
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