18
Using the oven for broiling
Broiling is cooking food by direct heat from above the food. Most fish and tender
cuts of meat can be broiled. Follow these steps to keep spattering and smoking
to a minimum.
How to Set Your Oven for Broiling
1) You can change the distance of the food from
the heat source by positioning the broiler pan
-C (center of broiler)
-D (top of broiler)
Most broiling should be done in position D.
2) Preheat the broiler for best results.
3) If the meat has fat or gristle around the edge,
cut vertical slashes through it about 2 inches
(50 mm) apart, but dont cut into the meat. We
recommend that you trim the fat to prevent
excessive smoking, leaving a layer about 1/8 inch
(5 mm) thick.
4) The oven door must be closed.
5) Turn the knob to
BROIL
6) Turn most foods once during cooking. Time
foods for about one-half the total cooking time,
turn food, then continue to cook to preferred
doneness.
7) Turn the knob to
OFF
. Remove the broiler pan
from the oven and serve the food immediately.
Leave the pan outside the range to cool.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler grid. However
you must mold the foil tightly to the pan and cut slits in the foil to open all
slots in the grid.
Broiling Guide
Always use the broiler pan that comes with the
range.
If desired, marinate meats or chicken before
broiling. Or, brush with barbecue sauce the last
5 to 10 minutes.
When arranging food on pan, do not let fatty
edges hang over the sides. The fat drippings
will soil the oven compartment.
Use tongs to turn the meat. Pierced meat loses
juices.
Food
Bacon
Ground Beef
Beef Steaks
Medium
Chicken
Fish
Amount or
Thickness
½ lb.
(about 8 thin slices)
1 lb. (4 patties)
½ to ¾ thick
1 to 1 ½ lbs.
1 whole
2 to 2 ½ lbs.,
split lengthwise
1 lb. fillets
¼ to ½ thick
Shelf
Position
C
D
D
D
C
Time in
First Side
3 ½ min.
10-11 min.
12 min.
30-35 min.
5 min.
Minutes
Second Side
3 min.
4-5 min.
5-6 min.
25-30 min.
5 min.
Comments
Arrange in single layer.
Space evenly.
Steaks less than 1 thick cook through before
browning. Pan frying is recommended.
Reduce time about 5 to 10 minutes per side
for cut-up chicken. Brush each side with
melted butter. Broil skin-side-down first.
Handle and turn very carefully. Brush with
lemon butter before and during cooking, if
desired. Preheat broiler to increase browning.
Care and Cleaning
Inst
allation Instructions
Troubleshooting
Ti
ps
Safety Instructions
Operating Instructions
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