Broiling Informations
Broiling is a method of cooking tender cuts of meat by direct heat from the broil elernent of the oven. Meats are placed on the broiling rack and the rack is placed under the broiling element.
Seethe broiling instructions for main oven in the Settinq Oven Controls section. See side oven
Setting Oven Controls
FEATURE OVERVIEW
"Broiling Tips
Broil Stop
Position
Preheating
Preheating is suggested when searing rare steaks (remove the broiler pan before preheating; food will stick if placed on hot metal.) To preheat, set the oven control(s) to BROILas instructed in the Setting Oven Controls section. Wait for the element to become
To Broil
Broil on one side until the food is browned; turn and cook on the other side; season and serve. Always pull rack out to the stop position before turning or removing food.
Main Oven
Determining Broiling Times
Broiling times vary; watch the food closely. Time not only depends on the distance from the element, but on the thickness and age of meat, fat content and aloneness preferred. The first side usually requires a few minutes longer than the second. Frozen meats also require additional time.
Broiling Tips
The broiler pan and its grid allow dripping grease to drain and be kept away from the high heat of the broiler.
DO NOT use the pan without its grid. DO NOT cover the grid with foil. The exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the oven. If the fire continues, throw baking soda on the fire or use a fire extinguisher. DO NOT put water or flour on the fire. Flour may be explosive.
Always pull oven rack out to the stop position before turning or removing food.
Broiler
•To make cleaning easier, line bottom of the broiler pan with aluminum foil. DO NOT cover the broiler grid with foil.
•To prevent grease from baking on, remove the broiler pan from the oven as soon as cooking is completed. Use hot pads because the broiler pan is extremely hot. Pour off grease. Soak the pan in HOT, soapy water.
•Clean the broiler pan as soon as possible after each use. If necessary, use
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