Use of Aluminum Foil

Do not lock the oven door with the latch during broiling. The latch is used for self-cleaning only.

Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.

1. If the meat has fat or gristle near edge, cut vertical slashes through both about 2 inches a~art. If desired, fat m-ay be trimmed, leaving ~ayer about 1/8 inch thick.

2. Place the meat on the broiler rack in the broiler pan which comes with the oven. Alwavs use the rack so the fat drips into the broiler pan; o~herwise the juices may become hot enough to catch fire.

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

oven is connected to 208 volts. vou mav wish to

,. .

use a higher shelf position, preheat the broiler, or broil a little longer.

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

5. Press the BROIL pad.

BROIL n

A	6. Select LO Broil (450°F.) by pressing
	the INCREASE pad once. Select
	HI Broil (550°F.) by pressing the
n ~	INCREASE pad twice.
I	[

To change from HI Broil to LO Broil, press the BROIL pad, then press the DECREASE pad once.

7.Turn food onlv once during cooking. Time foods for first side p~r Broiling Guide. -

Turn food, then use times given for second side as a guide to preferred doneness. (Where 2 thicknesses and times are given together, use first times given for thinnest food.)

8.When broiling is completed, press the CLEAWOFF pad. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.

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

Without the slits, the foil will prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you are frying, not broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a rack in the pan?

A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.

Q. Why are my meats not turning out as brown as they should?

A. In some areas, the power (voltage) to the oven may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

Q. Do I need to grease my broiler rack to prevent meat from sticking?

A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.

Q. Should I salt the meat before broiling?

A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.

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