Broiling is cooking food by intense heat from the
upper unit in the oven. The
shelf must be in
place on the shelf supports when using convection
broiling. Most fish and tender cuts of meat can be
broiled.
these steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle around edge, cut
vertical slashes through both about 2 inches apart.
If desired, fat maybe trimmed, leaving layer about
inch thick.
Step 2:
spatter shield onto drip pan. Always use
spatter shield so fat drips into drip pan; otherwise
juices may
hot enough to catch fire. You can
use aluminum foil to line your drip pan and spatter
shield. However, you must mold the foil tightly to the
spatter shield and cut slits in it just like the spatter
shield. Without the slits, the foil will prevent fat and
meat juices from draining to the drip pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
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Step 3: Touch Convection
pad.
BROIL
Step 4: Touch number pad 1 or 2 for desired
Broil Code. Code 1 broils at
Code 2 broils at
Use Code 1 for thinner cuts of meat. “ENTER
flashes on display but usually it is
recommended that you preheat to preprogrammed
broiling temperature. (See Step 5.)
o
Step
5:
Touch START pad. “-200” shows
on display until temperature reaches
Then the display shows the temperature
rising in 5° increments.
Step 6: When
rammed temperature is
reached (preheating may take 25 to 30 minutes), the
oven signals
“ENTER
flashes on
the display. Place the food on the broiler pan assembly.
Step 7: Open the door and
place the broiler pan on the
top guides on the side walls
of the oven. “Hot” appears
on display when door is
opened. Keep the pan level
during removal.
NOTE: If the oven door
remains closed, the oven
will hold the
preprogrammed
temperature for 30 minutes and then shut off.
Step 8: Enter broiling time by touching number pads
in sequence. For 25 minutes, touch 2, 5, 0 and O.
Touch the
START pad.
Step 10: When broiling is completed, the oven signals
and flashes “End.” Oven, light and fan shut off.
Questions and Answers
Q. May I use aluminum foil to
the drip pan
and spatter shield?
A. Yes, if you mold the foil thoroughly to the spatter
shield and slit it to conform to the slots in the
shield. Without the slits, the foil will prevent fat
and meat juices from draining to the drip pan.
juices could become hot enough to catch on fire. If
you do not cut the slits, you
frying, not broiling.
Q.
broiling, is it necessary to always use the
spatter shield in the pan?
A. Yes. Using the spatter shield suspends the meat
over the pan. As the meat cooks, the juices
into the pan, thus keeping meat drier. Juices
protected by the shield and stay cooler, thus
preventing excessive spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always
after cooking. Turn meat
with tongs; piercing meat with a fork also allows
juices to escape. When broiling poultry or fish,
brush each side often with butter.
Q.
are my meats not turning out as brown as
they
A. In some areas, the power (voltage) to the oven
may be low. these cases, preheat the broil
element for 10 minutes before placing broiler
pan assembly with food in oven. Turn food only
once during broiling.
Q. Do I need to grease my broiler spatter shield to
prevent meat from sticking?
A. The spatter shield is designed to reflect broiler –
heat, thus keeping the surface cool enough to
prevent meat sticking to the surface. However,
spraying the shield lightly before cooking with a
vegetable cooking spray will make cleanup easier.
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