How to set the oven for broiling

1 If the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving a layer about 1/8 inch thick.

2Place the meat or fish on the broiler grid in the broiler pan. Always use the grid so that any fat will drip into the broiler pan; otherwise the juices may become hot enough to catch on fire.

Thermostat dial

3Position a shelf on the recommended shelf position as suggested in the Broiling Guide.

4Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.

5Push in the BROIL selector button.

NOTE: A cooling fan will be activated when the BROIL selector button is pushed. This cooling fan cools the oven controls when open door broiling. Use caution when reaching into the oven during open door broiling as the drip tray handle may be hot.

6Turn the thermostat dial to BROIL.

The broiler does not need to be preheated for most broiling. However, foods that cook quickly, such as thin strips of meat or fish may require a short preheating period of 2 to 3 minutes to allow the food surface to brown in the same time the food takes to be cooked throughout.

Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.

7When broiling is finished, push in the OFF selector button.

Leave the door open to the broil stop position.

Aluminum foil

You can use aluminum foil to line the broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.