How to set the oven for broiling
Broiling
Wall Oven
Mode Selector Knob | Temperature Control Knob | Oven Control Knob |
Single oven controls shown.
If the 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.
Place the meat or fish on the broiler grid in the broiler pan. Always use the grid so that any fat will drip into the broiler pan; otherwise the juices may become hot enough to catch on fire.
Position a rack on the recommended rack position as suggested in the Broiling Guide.
Leave the door open to the broil stop position. The door will stay open by itself, yet the proper temperature is maintained in the oven.
Turn the Mode Selector Knob to NORMAL.
Turn the Temperature Control Knob to the desired setting, up to 500°F. Most broiling is done at temperatures above 400°F.
Turn the Oven Control Knob to BROIL.
When broiling is finished, turn the Oven Control Knob to OFF.
NOTE: A cooling fan will turn on to cool internal parts. This is normal, and the fan may continue to run even after the oven is turned off.
The oven door has a broil stop position.
The OVEN ON light and the oven interior lights turn on and remain on until the oven control knob has been turned to OFF.
The HEATING light turns on.
The broiler does not need to be preheated for most broiling. However, foods that cook quickly, such as thin strips of meat or fish may require a short preheating period of
2 to 3 minutes to allow the food surface to brown in the same time the food takes to be cooked throughout.
Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.
Use caution when reaching into the oven during broiling as areas above the door may be hot.
Aluminum foil
You can use aluminum foil to line the broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.
22
