BROILING
Do not lock the oven door with the latch during broiling. The latch is used for
Broiling is cooking food by intense radiant heat from the upper broil element in the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.
Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.
Turn the food, then use the times given for the second side as a guide to the preferred doneness.
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.
2.Place the meat on the broiler grid in the broiler pan. Always use the grid so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.
3.Position a flat shelf on the recommended shelf position as suggested in the Broiling Guide.
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.
6.Press the + pad for HI broil or
–press the – pad for LO broil.
+ To change from HI Broil to LO
Broil, press the – pad once.
7.When broiling is finished press the
CLEAR CLEAR/OFF pad. Serve the food
OFF immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.
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