OPERATION INSTRUCTIONS
USING THE OVEN FOR BROILING (cont’d)
HOW TO SET THE BROILER COMPARTMENT (on some models)
Both the oven and broiler compartment doors must be closed during broiling.
Turn most foods once during cooking (the exception is thin
fi
llets of
fi
sh; oil one side, place that
side down on the broiler grid and cook without turning until done). Time foods for about one-
half the total cooking time, turn food, then continue to cook until done.
1. You can change the distance of the food from the heat source by positioning the broiler
pan and grid on one of three rack positions in the broiler compartment - A (bottom of broiler
compartment), B (middle) and C (top).
2. Preheating the broiler or oven is not necessary and can produce poor results.
3. If meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches
apart. If desired, the fat may be trimmed, leaving a layer about 1/8 inches thick.
4. Arrange the food on the grid and position the broiler pan on the appropriate rack in
the oven or broiling compartment. Placing food closer to the
fl
ame increases exterior
browning of the food, but also increases spattering and the possibility of fats and meat
juices igniting.
5. Close the oven and broiler compartment door.
6. Turn
the
OVEN CONTROL
knob to
BROIL
.
7. When broiling is
fi
nished, turn the
OVEN CONTROL
knob to
OFF
. Remove the broiler pan
from the broiler compartment and serve the food immediately. Leave the pan outside the
range to cool.
You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold
the foil tightly to the grid and cut slits in it just like the grid.
ALUMINUM FOIL
BROILING COMPARTMENT GUIDE SUGGESTIONS
Both the oven and broiler compartment doors must be closed during broiling.
•
Always use the broiler pan and grid that comes with your range. It is designed to minimize smoking and spattering by
trapping juices in the shielded lower part of the pan.
•
For steaks and chops, slash fat evenly around the outside edges of the meat. To slash, cut crosswise through the
outer fat surface just to the edge of the meat. Use tongs to turn the meat over to prevent piercing the meat and losing
juices.
•
If desired, marinate meats or chicken before broiling
;
or you can brush with barbecue sauce in the last 5-10 minutes
only.
•
When arranging the food on the pan, do not let fatty edges hang over the sides because dripping fat could soil the
oven.
•
The broiler compartment does not need to be preheated. However, for very thin foods, or to increase browning,
preheat if desired.
•
Frozen steaks can be broiled by positioning the rack at the next lowest rack position and increasing the cooking time
given in this guide 1 1/2 times per side.
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