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Broiling
To Broil
1. Place oven rack on the rack position
suggested
in the chart.
Distance
from
broiling
element
depends
on foods being
prepared.
Rack position
4 with offset
rack is usually
recommended
unless otherwise
stated.
2. Touch
BROIL
PAD.
Indicator
Word
BROIL
will blink
and time of day will appear
in display.
Since
oven will automatically
heat to broil temperature
(550°F),
numerical
entry
will
not be accepted.
BROIL
6:0
0 °".",
PM
3. Touch START
PAD.
Place
food
on roasting
pan provided
with
oven.
Broil
element
will
preheat
in 2 to 3 minutes.
After
broil
element
is red, place
food
in oven.
Oven door
MUST
be left open at broil stop position.
4. Touch
CANCEL-OFF
PAD to turn off oven when food
is cooked.
Display
will return
to time of day.
Broiling
Tips
e Tender
cuts of meat or marinated
meats are best for broiling.
This includes
rib and
loin cuts
of steak,
ground
beef, ham steaks,
lamb
chops,
poultry
pieces
or fish. For best results,
steaks should
be at least 1" thick.
Thinner
steaks should
be pan-broiled.
e Do not cover broiler grid with foil since this prevents fat drippings
from draining
into bottom
of pan.
• Before
broiling,
remove
excess
fat from
meat and score
edges
of fat (do
not cut into meat) to prevent
meat from curling.
Salt after cooking.
• To prevent
dry surface
on fish or lean meats, brush melted butter on top.
• Foods that require
turning
should
be turned
only once during
broiling.
Turn
meat with tongs to avoid piercing
and loss of juices.
• Cooking
times given in the chart are to be used only as a guide.
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