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Broiling is a quick and flavorful way to prepare many foods. In broiling, the heat source radiates from above in the oven chamber
to cook foods with a dry and intense heat. This high heat sears the outside, sealing the juices inside the meat. Foods that can
be broiled should be tender, should have some fat content to preserve moisture and flavor, and should be an individual portion
size. Keep the oven door completely shut while broiling. Remember that it is normal and necessary for some smoke to be
present to give the food a smoky, barbecued flavor. The broil temperatures and rack positions may be adjusted.
FOODS THAT CAN BE BROILED:
• Meats such as beef, chicken, veal, lamb, and pork
• Sausages (puncture the skin to prevent bursting)
• Bacon (broiled flat or rolled)
• Seafood (both fish fillets and shellfish)
•Vegetables that are tender and have a high moisture content — such as onions, zucchini, squash, and peppers
• Garlic breads, toasts, etc.
Thin items should be cooked at high heat and as quickly as possible.
Medium-thick items should be started on high heat to sear the food, then finished in a cooler part of the broiler/oven cell
by dropping the rack position down or by lowering the temperature of the broiler.
Thick items should also be started on high heat to sear the food, then finished in the oven at a lower temperature.
Times and temperatures for broiling may vary due to desired doneness of the food. Foods will often have to be flipped
halfway through the broiling cycle.
TIPS FOR SUCCESSFUL BROILING:
1. Preheat the broiler 10 minutes. It will cycle on and off to maintain the temperature that you have selected. The element is
on when a small red boxed icon says “On” on the control panel.
2. Bring foods to room temperature for about 15-20 minutes before broiling. Chilled foods will reduce the temperature under
the broiler and not brown/ sear as well.
3. To keep meat from curling, slit fatty edges.
4. Trim the outer layer of fat from steaks and chops.
5. Cuts of meat that are too thin (smaller than
1
⁄4") may dry out too quickly, while foods that are too thick (2" or larger) may
only sear from the outside and remain raw in the center. Please refer to the above section that addresses thin/thick foods.
6. For best results, thicker cuts of meat should be placed about 4" – 6" away from the broiler.
7. A 2-part broiler pan (provided with the unit) should always be used. This allows for fats to drip down into the pan below,
reducing smoking and spattering. Using a sheet pan instead of the broiler pan may cause fats to be redirected into the
heat, causing flare-ups.
8. Aluminum foil may be used to line the drip pan, but do not cover the cover the top slotted grill because it will keep fats
from draining and may cause flare-ups, smoking, and spattering.
9. Use tongs to flip the meats halfway through the cooking process because a utensil that pierces the meat will allow juices
to escape.
10. Meats can be brushed with oil or butter to maintain moisture and aid in the searing process.
11. To prevent sticking, lightly grease the broiler grill. Excess grease will result in heavy smoking.
12. Marinating meats, poultry and seafood is an excellent way to retain flavor in broiled foods.
13. Be sure to center the broiler pan directly under the broiler for maximum coverage. Center the pan lengthwise, then push
it all the way to the back.
Broiling Tips
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