Broiling is a method of cooking
to the "Broil Stop"
position when broiling.
pull oven rack out
to the "stop"
tender cuts of meat by direct heat under the broil element of the oven.
Preheating is suggested when searing rare steaks. (Remove all utensils before preheating
the oven. Foods will stick if placed on hot metal.) To preheat, set the oven control(s) to
BROIL as instructed in the Electronic Oven Control Guide. Wait for the element to become
red-hot, usually about 2 minutes. Preheating is not necessary when broiling meats well-done.
Broil on one 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
the element, but on the thickness and aging of meat, fat content and doneness preferred. The
first side usually requires a few minutes longer than the second. Frozen meats also require
Broiling Tips (some models)
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 your pan without
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 a fire extinguisher. DO NOT
put water or flour on the fire. Flour may be explosive.
• 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.