Oven Cooking Methods
Oven Cooking Methods
Bake
BakeBroil
Bake (lower) and broil (upper) elements operate during bake. Bake element is not visible on oven bottom. Broil element will cycle on and off during bake and is only used to heat oven quickly and brown top of food. Broil element will not glow red during a bake cycle. Bake can be used to cook foods which are normally baked. Oven should be preheated.
Broil | Broil |
Upper element operates during broil. Broil can be used to cook foods which are normally broiled. Preheating is not required when using broil. All foods should be turned at least once except fish, which does not need to be turned.
Broiling Hints
•Remove excess fat from meat before broiling. Cut edges of meat to prevent curling.
•Place food on a cold ungreased broiling pan. If pan is hot, food sticks.
•All food except fish should be turned at least one time. Begin broiling with skin side down.
•Season meat after it has browned.
•Broiling does not require preheating.
•Begin cooking using suggested rack levels in Broiling section to test broiler results. If food is not brown enough, cook on a higher rack position. If food is too brown, cook on a lower rack position.
•Oven door must be closed during broiling.
!WARNING
Never leave oven unattended while broiling. Overcooking may result in a fire.
Need help on how to 
cook that meat?
For your reference we have provided meat preparation, handling safety and cooking suggestions in this manual. These recommendations are furnished by the USDA as well as several meat producer associations. See the individual sections for the information.
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