KitchenAid YKGST300 After preheating, put food in oven, Off oven, Variable temperature broiling

6. After preheating, put food in oven.

Place food on grid in broiler pan and place in center of the oven rack.

NOTES:

•Place food 3 in (7.5 cm) or more from the broil burner.

•To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling.

•If foil is used to cover broiler grid, cut slits in foil to allow grease to drain away.

•If food is cooking too fast or you want the food to broil slower from the start, set the broil temperature between 170°F (77°C) and 325°F (163°C). These temper- ature settings allow the broil burner to cy- cle and to slow cooking. The lower the temperature, the slower the cooking.

•Thicker cuts and unevenly-shaped pieces of meat, fish and poultry may cook better if you use lower broiling tem- peratures. (See the “Broiling chart” for temperature recommendations.)

Broiling guidelines

•Use only the broiler pan and grid provided. They are designed to drain extra juices from the cooking surface. This drainage helps prevent spatter and smoke.

•To make sure the juices drain well, do not cover the grid with foil.

•Trim excess fat to reduce spattering. Slit the fat on the edges to prevent curling.

•Use tongs to turn meat to avoid losing juices.

•Pull out oven rack to stop position before turning or removing food.

•After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

Broiling rack positions

5

4

3

2

1

•For easier cleaning, line the bottom of the pan with aluminum foil. Clean the pan and grid as soon as possible after each use.