Broiling is a method of cooking tender cuts of meat by direct heat under the broil element
of the oven.
when searing rare steaks.
(Remove the utensil 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.
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 models):
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.