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Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of the oven.
Preheating
Preheating is suggested when searing rare steaks. (Remove the broiler pan before preheating. Foods will
stick if placed on hot metal.) To preheat, set the control(s) to BROIL as instructed in the Owner's Guide. Wait
for the element to become red-hot, usually about 2 minutes. 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 additional
time.
Broiling Tips
The broiler pan and it 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 scouring may scratch the grid.
Oven Cleaning
Broil Stop Position
(down swing models)
Door Broil Position
(side swing models)
Broiler Pan and Grid
