Using the oven for broiling (some models).
How to Set the Broiler Compartment
Broiling is cooking food by direct heat from
above the food. Most fish and tender cuts
of meat can be broiled. Follow these
directions to keep spattering and smoking
to a minimum.
Your range has a compartment below the
oven for broiling.
Both the oven and broiler compartment
doors must be closed during broiling.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side,
place that side down on broiler grid and
cook without turning until done). Time
foods for about one-half the total cooking
time, turn food, then continue to cook to
preferred doneness.
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" apart. If desired, the fat may be
trimmed, leaving a layer about 1/8"
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
flame 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 finished, 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.
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