Broiling
Broiling is cooking by direct radiated heat from above the food. It is fast because no preheat time is required and the food is close to the burner.
When broiling, the oven control knob should be set to the broil symbol or the 500°F (265°C) setting on the knob. The broiler oven drawer should be left open 3 inches during broiling to allow the burner to stay on to it's highest position. This allows you to keep an eye on your food. If the door is closed during broiling, the temperature in the oven could reach 500°F causing the oven burner to cycle down to the "low position", which will affect your broiling time.
Broiling guide charts in most cookbooks are approximate. Your personal experience using the broiler will establish the most desirable cooking time.
Broiling Pan
The broiling pan grille allows for the proper drainage of cooking grease into the lower pan. Both the griddle and pan should always be used when broiling.
Optimum Broiling Area
Broiling Pan and Griddle
Figure 26
Always remove the broiler pan from the compartment as soon as you finish broiling. It makes the pan much easier to wash and there is no chance that the pan and drippings will be forgotten. Grease left in the pan can catch fire if the oven is used without removing the grease. Let the pan cool first, then wash the pan and griddle in hot soapy water.
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