Broiling is cooking by direct heat from the upper element.
The oven door should remain opened to the broil stop lock position during broiling.
It is not necessary to preheat the oven when broiling. Use the broiler pan and grid that came with your range. Both are designed for proper drainage of fat and liquids.
The U.S. Department of Agriculture notes that meat cooked rare is popular, but meat cooked to only 140 °F (rare) means that some poisoning organisms may survive.
Moving meats away from the element will allow the meat to cook to the center while browning
on the outside. Using this positioning, cook side 1 at least 2 minutes longer than side 2. if your oven is connected to 208 volts, you may want to use a higher rack position and!or broil foods longer.
The size, weight, thickness, starting temperature and your preference of the doneness of the meat wil! affect broiling. This chart is based on meats at refrigerator temperature.
RACK
POSITION
3
3
3
2
o Choose tender cuts of meat at least 3/4" thick for broiling.
o Trim the outer layer of fat silt the edges to keep meats from curling.
Always use tongs to turn meats. Piercing meat allows juices to escape.
,_ Salt the first side of meats just before turning, the second side just before serving. Brush chicken and fish with butter several times as they broil
o Chicken and fish should be placed on the grid skin side down. For fish, lightly grease the grid to prevent sticking.
The closer you place foods to the broil element, the faster foods brown on the outside yet remain red to pink in the center.
tao Press the BB08tL pad.
_Tbu's _,_HR8a#_e_at#c, aBSy se_ _H Bce_O_
_]b. While the indicator is flashing in the display, press the $_@8&
pad again if you prefer to use L O Broil.
2, Press the _$TzSRTYpad.
3o When broiling is finished, press the @_,EAB/OFF pad.
