Broiling Informations
(Right Oven)
Broil Stop
Right Oven
Broiling is a method of cooking tender cuts of meat by direct heat from the broil
element of the oven. Meats are placed on the broiling rack and the rack is placed
under the broiling element.
Seethe broiling instructions for right oven in the Electronic Oven Control guide.
See side oven step-by-step instructions in the Setting Oven Controls (Left Oven, If
Equipped) section.
Preheating
Preheating issuggested when searing rare steaks (remove the broiler pan before
preheating; food will stick if placed on hot metal.)To preheat, set the oven control(s)
to BROILasinstructed in the Electronic Oven Control guide. Wait for the element to
become red-hot, usuallyabout 2 minutes. Preheating is not necessarywhen broiling
meats well-done.
To Broil
Broil on one side until the food isbrowned; turn and cook on the other side; season
and serve. Always pull rack out to the stop position before turning or removing food.
Determining Broiling Times
Broiling times vary; watch the food closely. Time not only depends on the distance
from the element, but on the thickness and age of meat, fat content and doneness
preferred. Thefirst side usually requires afew minutes longer than the second. Frozen
meats also require additional time.
Broiling Tips
The broiler pan and its 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.
Ifthe fire continues, throw baking soda on the fire or use afire extinguisher. DO NOT
put water or flour on the fire. Flour may be explosive.
Always pull oven rack out to the stop position before turning or removing
food.
Broiler Clean-Up Tips:
• To make cleaning easier, line bottom of the broiler pan with aluminum foil. DO
NOTcover the broiler grid with foil.
• To prevent grease from baking on, remove the broiler pan from the oven assoon
ascooking 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.
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