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U
sing and Caring for Your Oven
7. Completely close door.
NOTE:
Do not try to broil with the door
open. The broil burner will not operate.
8. When broiling is done, turn
off oven.
Variable temperature broiling
•
If food is cooking too fast or you want
the food to broil slower from the start, set
the broil temperature between 170°F
(77°C) and 325°F (163°C). These tem-
perature settings allow the broil burner to
cycle and to slow cooking. The lower the
temperature, the slower the cooking.
Broiling tips
•
Use the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter or smoke.
•
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.
•
For best broiling results, preheat for
5 minutes. Do not preheat with broiler
pan in place.
•
Broiling rack position determines how
the burner cooks your food. The lower the
position, the more broiler grid area cov-
ered. See the "Broiling chart" later in this
section for more information.
38
PRESS
CANCEL
OFF
•
Fish and chicken are some foods that
may cook better if you use lower broiling
temperatures.
•
To sear meat, place broiler pan at one of
the higher rack positions.
•
Thin (
3
⁄
" [2 cm]) steaks may be broiled in
4
the higher rack positions.
•
To cook thick (1
1
⁄
other thick cuts of meat well done, start
cooking on a lower rack position or move
them to a lower rack position after searing.
•
After broiling, remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you leave
it in the heated oven.
NOTE:
See "Broiling" earlier in this section
for additional broiling tips.
YOU SEE
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" [4 cm]) steaks and
2
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