BROILING
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.
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.
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 fire.
Position a shelf on recommended shelf position as suggested in the Broiling Guide. Most broiling is done on E position, but if your oven is connected to 208 volts, you may wish to use a higher position.
Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in
the oven.
Turn the food using tongs only once during broiling. Time 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.
NOTE: Broil will not work if the temperature probe is plugged in.
How to Set Your Oven for Broiling
B R O I L
START
CLEAR
OFF
1.Press BROIL.
2.Press BROIL again (alternates between LO Broil and HI Broil).
3.Press START.
4.Press CLEAR/OFF when broiling is finished.
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