5.Set the Oven Selector to BROIL. Push in and turn the Oven Temperature Control to BROIL. The broiler will automatically light in
6.When broiling is done, turn both the Oven Selector and the Oven Temperature Control to OFF.
Broiling tips
lUse the broiler pan and grid for broiling. They are designed to drain excess liquid and fat away from the cooking surface to help prevent spatter, smoke or fire.
l If you broil small quantities, you may want to use a small broiler pan. They are available in the housewares section of many department stores.
l For best broiling results, preheat at BROIL for 5 minutes. Do not preheat with broiler pan in place.
l Broiling rack position determines how the burner cooks your food. The lower the position, the more broiler grid area covered. See “Broiling rack position chart” on page 15 for more information.
l To sear meat, place broiler pan at one of the higher rack positions so that meat is very near the flame.
l Small steaks may be broiled in the higher rack positions.
l To cook large steaks and other thick cuts of meat well done, move them to a lower rack position after searing.
l Refer to a broiling chart in a reliable cookbook for correct broiling times.
l After broiling, remove the broiler pan from the oven when you remove the food. Drip- pings will bake on the pan if you leave it in the heated oven.
I | Fire Hazard |
l Place meat the correct distance from the burner. Meat placed too close to the burner may spatter, smoke, burn or catch fire during broiling.
l To ensure adequate grease drainage, do not use cookie sheets or similar pans for broiling. Also, covering the broiler grid with foil is not recommended. Poor drainage of grease may result in fire.
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