Broiling
NOTE: Oven has controls for upper oven and lower oven. Be sure to set the correct control. Pads on the left side of panel are for the upper oven. Pads on the right side of panel are for the lower oven. The TIMER ON/OFF, COOK TIME, and STOP TIME pads can be used for either oven.
Broiling is cooking food by intense radiant heat from the upper broil unit in the oven. You can broil in upper or lower oven. Most fish and tender cuts of meat can be broiled. Follow these steps
to keep spattering and smoking to a minimum.
Step 1: If meat has fat or gristle near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack in broiler pan. Always use rack so fat drips into broiler pan; otherwise uices may become hot enough to catch fire.
Step 3: Position shelf on recommended shelf position as suggested in Broiling Guide.
Step 4: Leave door open to broil stop position. The door stays open by itself, yet the proper
Step 5: Touch the BROIL pad.
NOTE: If BROIL pad does not work, probe might be connected. Remove probe.
Step 6: Touch INCREASE pad for HI broil or touch DECREASE pad for LO broil.
NOTE: Chicken and ham are broiled at LO broil in order to cook food without overbrowning it.
Step 7: Turn food only once during broiling. Time foods for first side per Broiling Guide.
Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)
Step 8: When finished broiling, touch the CLEAFVOFF pad. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.
Use of Aluminum Foil
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 & 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. 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.
Q. Why are my meats not turning out as brown as they should?
A. In some areas, the power (voltage) to the oven maybe 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.
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