8
Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil element
of the oven.
Preheating
Preheating is suggested when searing rare steaks. (Remove all utensils from the oven
before preheating. Foods will stick if placed on hot metal.) To preheat, set the control(s) to
BROIL as instructed in the Owner's Guide. Wait for the element 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. Always pull 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.
Broiler Pan
(some models)
Grid
(some models)
Cooking Informations
Broil Stop Position
Broil Stop Position
Broiling Tips
Broiler pan and its 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 foil. 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.
Broiler Clean-Up Tips (some models)
To make cleaning easier, line the bottom of the broiler pan with aluminum foil.
DO
NOT
cover the 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.
