Broiling is a method of cooking tender cuts of meat by direct heat under the broil
element of the oven.
Preheating is suggested when searing rare steaks. (Remove all uensils from the oven
before preheating. Foods will stick if placed on hot metal.) To preheat, set the control(s)
to BROIL as instructed in the Owner's Guide. Wait for the element to become red-hot,
usually about 2 minutes. Preheating is not necessary when broiling meats well-done.
Broil on side until the food is browned; turn and cook on the second side. Season and
serve. Always pull rack out to the "stop" position before turning or removing food.
Broiling times vary, so watch the food closely. Time not only depends on the distance from element, but on the thickness and
aging of meat, fat content and doneness preferred. The first side usually requires a few minutes longer than second. Frozen
meats also require additional time.
The broiler pan and its grid allow dripping grease to drain and be kept away from
the high heat of the broiler.
DO NOT use a pan without
its grid. DO NOT cover the grid with foil. The
exposed grease could ignite.
Should an oven fire occur, close the oven door and turn off the
oven. If the fire continues, throw baking soda on the fire or use fire extinguisher.
DO NOT put water or flour on the fire. Flour may be explosive.
Clean=Up Tips (some
To make cleaning easier, line the bottom of the broiler pan with aluminum foil. DO
NOT cover the broiler grid with foil.
To prevent grease from baking on, remove the broiler pan from the oven as soon
as cooking is completed. Use hot pads because the broiler pan is extremely hot.
Pour off grease. Soak the pan in HOT, soapy water.
Clean the broiler pan as soon as possible after each use. If necessary, use soap-
filled steel wool pads. Heavy scouring may scratch the grid.