Broiling Instructions, Broiling Tips

Operation

Broiling

Broiling Instructions

Broiling is a dry-heat cooking method using direct or radiant heat. It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance between the food and the broil element. Choose the rack position based on desired results.

Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat. Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor inside with less shrinkage.

To Use Broil or Convection Broil

1.Arrange the oven rack in the desired position before turning broiler on.

2.Center the food on cold broiler pan and grid supplied with your oven. Place broiler pan in oven.

3.VGSC models—Set the oven function selector to “Convection Broil” or “BROIL” and the temperature control knob to “Broil”.

VGCC models—Set the oven temperature control knob to “Broil”. Turn on the convection fan switch if you wish to convection broil.

4.Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required. A built-in smoke "eliminator" in the top of the oven helps reduce smoke and odors.

Broiling

Broiling Tips

•ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.

•To keep meat from curling, slit fatty edge.

•Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.

•Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.

•ALWAYS pull rack out to stop position before turning or removing food.

•Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.

•Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling. While pan is hot, place damp paper towel over grid. Drizzle with liquid dishwashing detergent and pour water over grid. This will make cleaning of the pan easier, or the broiler pan can be lined with aluminum foil to make cleaning easier. Be sure the foil extends up the side of the pan. Although it is not recommended, the grid can also be covered with foil. Be sure to slit openings to conform with the openings in the grid so melted fat can drain through to prevent spattering, smoking, or the possibility of grease fire.

Rack Positions for Broiling

Note: Position 6 is the closest to the broiler and position 1 is the closest to the oven bottom.

95%	6
80%	5
65%	4
50%	3
35%	2
25%	1

Operation