Broiling
To Broil
1. Place oven rack on the rack position suggested in the chart. Distance from broiling element depends onfoods being prepared. Rack position #40 (offset rackin position #4) is usually recommended unless otherwise stated.
2.Turn SELECTOR knob to BROIL setting.
3.Turn TEMPERATURE knob to 550°F.
4.Placefood on roastingpan providedwith oven. After top broilelement is red place food inoven. Preheat- ing takes a few minutes, or until element glows a bright cherry red.
5.Leave oven door open at broil stop position when broiling.
Broiling Tips
•Tender cuts of meat or marinated meats are best for broiling. This includes rib and loin cuts of steak, ground beef, ham steaks, lamb chops, poultry pieces or fish. For
best results, steaks should be at least 1" thick. Thinner steaks should be pan- broiled.
•Do not cover broiler grid with foil since this prevents fat drippings from draining into bottom of pan.
•Before broiling, remove excess fat from meat and score edges of fat (do not cut into meat) to prevent meat from curling. Salt after cooking.
•To prevent dry surface on fish or lean meats, brush melted butter on top.
•Foods that require turning should be turned only once during broiling. Turn meat with tongs to avoid piercing and loss of juices.
•Cooking times given in the chart are to be used only as a guide.
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