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bluestarcooking.com 37
Broil
Broiling is a method of cooking that exposes food to
direct radiant heat. Unlike baking and roasting, which
use indirect hot air to thoroughly cook food
throughout, broiling uses high heat from a direct heat
source to quickly cook food. Broiling is ideal for
achieving the perfect char on meats or vegetables.
Important: The broiler is an extremely hot burner. For
safety purposes, the broiler turns off when the door is
open. It is important to keep a close eye on the oven to
prevent overcooking food as food cooks very quickly
and can burn at that high temperature.
• Determine your rack position before you start
cooking. It’s recommended to start on a lower rack
and move it up as necessary. Do not place food
closer than 2” (50.8mm ) from the broiler element
to prevent burning.
• Preheat your broiling pan. Bring your broiling pan
up to temperature by placing it inside the oven
during the preheat cycle. This will help sear your
food evenly and seal in avors.
• Use oil or nonstick spray. Avoid or use extreme
caution with parchment paper, which tends to burn
at the high temperatures needed for broiling.
• Do not use aluminum foil to line greasy foods
cooking with the broil mode as fats and grease can
melt off and quickly catch re.
• Spread your food out so that the surface of every
piece is exposed to the heating element to ensure
even cooking and browning. It is also best to cook
foods of even thickness.
• Start or nish larger foods using the broil mode. It
is best to avoid broiling for longer than 10 minutes,
as this could lead to burnt food. For foods with
longer cooking times, it’s best to use the Broil
mode to create a crispy crust, either at the
beginning or end of the cooking process. For the
rest of your cooking, move food to the center of the
oven and set to Bake or Roast mode at a
temperature of 300-450ºF (149-232ºC).
• Go light on marinades and heavy on spices. Avoid
heavy marinades, especially oil-based ones, as
those drippings cause intense heat and can burn or
possibly catch re.
Roast and Convection Roast
Roast and convection roast are best used for
caramelization of vegetables, crispy skin on poultry, or a
crust on a tenderloin or roast. When using the Roast and
Convect Roast modes, the broil element on the top, the
convection fan and heating element on the bottom will
be engaged. They are also the perfect modes to use
with the temperature probe.
• Always roast meats fat-side up, on a roasting rack, in
a shallow pan. Use a pan that ts the size of the food
being prepared. No basting is required when the fat
side is up. The fat renders in the oven and self-
bastes the protein. It is not necessary to add water or
liquid as that creates steam and prevents the
browning necessary when roasting.
• Place poultry breast side up in a shallow pan, on a
rack, that ts the size of the food being prepared.
Brush poultry with melted butter or oil before
roasting.
• Tall side pans are not recommended when using
Convect Roast mode as they interfere with the
heated air circulation over the food.
• Do not cover food when using the Convect Roast
mode.
• When using the temperature probe, insert the probe
halfway into the center or thickest part of the food
being prepared. For poultry, insert the probe
(between the body and leg) into the thickest part of
the inner thigh. Avoid touching bone, fat or the
bottom of the pan.
• It is okay to remove the food being prepared from
the oven 5-10 degrees before it hits the
programmed temperature. The meat continues to
cook when removed from the oven. This is called
carry-over cooking and can be utilized for 10-15
minutes. It’s always important to let the meat rest
after cooking.
Cooking Guide and Tips (continued)
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