ENGLISH
9
Cooking Information
(continued)
Broil Stop Position
Figure 1
Figure 2
Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of
the oven. Be sure you center the broiler pan directly under the broil element for best re-
sults.
Arrange oven rack while oven is still cool. Position the rack as needed.
The broiler pan and its insert allow dripping grease to drain and be kept away from the high
heat of the broiler.
Preheating
Preheating is suggested when searing rare steaks. (Remove the broiler pan before preheat-
ing. Foods will stick if placed on hot metal.) To preheat, set the control(s) to BROIL as in-
structed in the Owner's Guide. Wait for the element to become red-hot, usually about 2 min-
utes. Preheating is not necessary when broiling meats well-done.
To Broil
Broil on 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.
Determine Broiling Times
Broiling times vary, so watch the food closely. Time not only depends on the distance from
element, but on the thickness and aging of meat, fat content and doneness preferred. The
first side usually requires a few minutes longer than second. Frozen meats also require ad-
ditional time.
Broiling Tips
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 the pan without its grid. 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 fire extinguisher. DO NOT put water or
flour on the fire. Flour may be explosive.
Broiler Clean-Up Tips:
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 scour-
ing may scratch the grid.
