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Operation
Broiling
LOW BROIL
This mode uses only a fraction of the available power to the inner broil element for delicate
low broil
Broiling Instructions
Broiling is a
Conventional broiling (LOW, MED or HI BROIL) is most successful for cuts of meat
1.Arrange the oven rack in the desired position before turning broiler on.
2.Center the food on cold broiler pan and grid. Place broiler pan in oven.
3.Set the oven function selector to desired broiling function and the temperature control knob to “Broil”.
4.Close the door. There is not a detent to hold the door in the open broil stop position. With open door broiling the broil element does not cycle on and off. With closed door broiling the broil element might cycle on and off if an extended broiling time is required.
A
Broiling
Broiling Tips
•ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from the cooking surface to help prevent splatter, smoke, and fire.
•To keep meat from curling, slit fatty edge.
•Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease broiler tray.
•Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before removing.
•ALWAYS pull rack out to stop position before turning or removing food.
•Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
•Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the heated oven after broiling.
Operation
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