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How to Set the Oven for Broiling
Safety
Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.
Your range has a compartment below the oven for broiling.
Both the oven and broiler compartment doors must be closed during broiling.
Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler grid and cook without turning until done). Time foods for about
You can change the distance of the food from the heat source by positioning the broiler pan and grid on one of three shelf positions in the broiler
Preheating the broiler or oven is not necessary and can produce poor results.
If meat has fat or gristle around the edge, cut vertical slashes through both about 2″ apart. If desired, the fat may be trimmed, leaving a layer about 1/8″ thick.
Arrange the food on the grid and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing food closer to the flame increases exterior browning of the food, but also increases spattering and the possibility of fats and meat juices igniting.
Close the oven and broiler compartment door.
Turn the OVEN CONTROL knob to
BROIL.
When broiling is finished, turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and serve the food immediately. Leave the pan outside the range to cool.
Instructions Operating Instructions Installation Instructions
Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.
Cut slits in the foil just like the grid.
Troubleshooting
Broiling Guide Suggestions
Both the oven and broiler compartment doors must be closed during broiling.
■Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.
■For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing juices.
■If desired, marinate meats or chicken before broiling. Or brush with barbecue sauce last
■When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the oven.
■The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning, preheat if desired.
■Frozen steaks can be broiled by positioning the shelf at the next lowest shelf position and increasing the cooking time given in this guide 11⁄2 times per side.
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