Broiling
89
Risk of injury caused by hot
surfaces.
If you broil with the door open, the
hot air will escape from the oven
before it has been cooled by the
cooling fan. The control elements will
get hot.
Broil with the oven door closed.
Always observe USDA/CFIA food
safety guidelines.
Tips for broiling
- Preheating is necessary when
broiling. Preheat the browning/
broiling element for approx. 5 minutes
with the door closed.
- Quickly rinse meat under cold
running water and pat dry. Do not
season the meat with salt before
broiling, as this will draw out the
juices.
- Add a little oil to lean meat if
necessary. Do not use other types of
fat as they can easily burn and cause
smoke.
- Clean fish in the normal way. To
enhance the flavor, season with a
little salt. You can also drizzle the fish
with lemon juice.
- Use the universal tray with the
broiling and roasting insert (if present)
on top and place the universal tray on
the wire rack.
- The tray under the insert will collect
the meat juices and stop them from
burning so that they can be used for
making gravy and sauces. Brush the
wire rack or the broiling and roasting
insert with oil and then place the food
on top. Using the broiling and
roasting insert can reduce the
amount of smoke produced.
Selecting the
temperature
As a general rule, select the
temperature given in the
corresponding recipe.
For large pieces of meat, do not
choose a temperature that is too
high. The roasting process will take
longer, but the meat will cook through
evenly and the skin or crackling will
not be too thick.
Choosing a shelf level
Select the shelf level depending on
the thickness of the food to be
cooked.
Place flat food on shelf level 4 or 5.
Place thicker food on shelf level 2 or
3.
