Using the oven for broiling.
Aluminum Foil
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.
Broiling Compartment Guide Suggestions
USDA recommends the following minimum safe internal temperatures:
• Raw beef, pork, lamb, and veal steaks or chops: 145°F as measured with a food
thermometer before removing meat from the heat source. For safety and quality, allow
meat to rest for at least three minutes before carving or consuming.
• Raw ground beef, pork, lamb or veal: 160°F as measured with a food thermometer.
• Poultry: 165°F as measured with a food thermometer
For more information see:
www.isitdoneyet.gov
or call the USDA meat and poultry hotline at
1-888-674-6854.
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 brush with barbecue
sauce 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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