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Oven Modes - Broil
BROIL
Broiling uses intense heat radiated from the upper element:
The Broil mode is best suited to cooking thin, tender cuts of
meat (1” or less), poultry and fish. It can also be used to
brown breads, casseroles and other foods.
The benefits of Broiling include:
•
Fast and efficient cooking
•
Cooking without the addition of fats or liquids
•
Browning as the food cooks
For Best Results:
•
Preheat oven 3-4 minutes
•
Steaks and Chops should be at least 3/4” thick
•
Brush fish and poultry with butter or oil to prevent sticking
•
Use the broil pan and grid included with your range
•
Do not cover the broiler grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering
•
Turn meats once halfway through the recommended
cooking time (see Broil Chart for examples).
•
When top browning casseroles, use only metal or glass
ceramic dishes such as Corningware®.
•
Never use heat-proof glass (Pyrex®); they cannot tolerate
the high temperature.
ALWAYS BROIL WITH THE DOOR CLOSED
Broil Chart
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