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The broil element provides flexibilityfor broilingfoods. If you have a Jenn-Air grill, we
recommendyou use the grillfor mostof your broiling. There are some types of foods
that do requireuse of the oven broilelement for top browning.
1. Place oven rack on the rack positionsuggestedin
the chart on page 21. Distance from broilingele-
ment depends on foods being prepared. Rack
position#40 (offset rack in position#4) is usually
recommendedunless otherwisestated.
2. Turn SelectorKnobto Broilsetting.
3, Turn Temperature Knob to 550°F.
4. Place food on broiling pan provided with oven.
Preheatingtakes a few minutes, or until element
glowsa bright cherry red. After top broil element is
red, place food in oven.
5. Leave oven door open at broil stop position when
broiling.
6. Turn Selector Knob and Temperature Knob to Off when food is cooked.
• 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 grLd with foil since this prevents fat drippings from draining into
the bottom of the pan.
• Before broiling, remove excessfat 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.
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