35
Broiling
NOTE: Preheating is not necessary when
broiling, unless your recipe recommends it.
1. Position rack.
See the “Broiling chart” later in this
section for recommended rack positions.
NOTES:
• Before turning oven on, position oven
rack(s) in desired location.
• Be sure the rack(s) is level.
• Use pot holders or oven mitts to
protect hands if rack(s) must be
moved while oven is hot.
• Do not let pot holder or oven mitt touch
hot broil element.
• See “Broiling tips” later in this section
for additional broiling tips.
2. Put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack.
NOTES:
• Place food about 3 inches (7.5 cm) or
more from the broil element.
• To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling.
• If foil is used to cover broiler grid, cut
slits in foil to allow grease to drain away.
3. Position door.
Close the door to the Broil Stop posi-
tion (open about 6 inches [15 cm]).
The door will stay open by itself. Door
must be partly open for the oven to
maintain proper temperatures.
Broiler grid
Broiler pan
continued on next page
Using and Caring for Your Oven
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