G
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tting S
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Use - The Cooktop
Care and Cleaning
Self Help
Use - The Oven
Oven Modes - Broil and Convection Broil
BROIL
Broiling uses intense heat radiated from the upper
element:
The Broil mode is best suited to cooking thin, tender cuts
of meat (1” or less), poultry and fish. It can also be used to
brown breads and casseroles.
The benefits of Broiling include:
•
Fast and efficient cooking
•
Cooking without the addition of fats or liquids
•
Browning as the food cooks
For Best Results:
•
Preheat oven 3-4 minutes.
•
Steaks and Chops should be at least 3/4” thick.
•
Brush fish and poultry with butter or oil to prevent
sticking.
•
Use the broil pan and grid included with your range.
•
Do not cover the broiler grid with foil. It is designed
to drain fats and oils away from the cooking surface
to prevent smoking and spattering.
•
Turn meats once halfway through the recommended
cooking time (see Broil Chart for examples).
•
When top browning casseroles, use only metal or
glass ceramic dishes such as Corningware®.
•
Never use heat-proof glass (Pyrex®);it cannot
tolerate the high temperature.
ALWAYS
BROIL
WITH THE DOOR
CLOSED
*Broiling times are approximate and may vary slightly. Times
are based on cooking with a preheated broil element.
Broil Chart
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