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HCMA!
step
1:
Ill
CONTROLS
TO LEEIN
BROILING
Place the
meat on the
broikf
rack in the broiler pan. Ai-
ways use the rack so fat drips into
the broiler pan.
Step 2: Position Oven Shelf as in-
dicated in your Cookbook.
I
!
( . . .-. . ., - .,.....+
.—-...
-
Step 3: Turn the Oven Set Knob
and Oven Temp Knob to BROIL.
Both Oven Indicator Lights come
on,
Step 4:
Leave
oven door ajar
a few inches (except chicken, see
below). The door will stay open itself
yet the proper temperature WN be
maintained in the oven. During cook-
ing, turn the food only once.
Step 5: Turn Oven !?@Knob to OFF
and servefood immediately.Leavethe
pan outside the oven to cool during
the meal for easy cleaning.
2'4
s Foil may be used to line the
broiler pan and rack. However,
be sure to cut openings in the
foil to correspond with the slits
in the broiler rack so fat drips
into the pan below.
s For all weights of chicken, broil
with door closed.
*
Placing food closer to the top
of the oven increases smoking,
spattering,
exterior
browning
on the meat and the possibility
of food fat catching on fire. Al-
ways keep rack 3-5
inches
from the broiling unit.
.
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