KitchenAid SUPERBA KEBS176 - Page 25

BROILING
(Single/Upper or Lower Oven)
Broiling, a quick-cook method, will produce foods that are
brown on the outside and moist and juicy on the inside.
To Use for Broiling:
1. Arrange the oven racks in the desired positions, see
broiling chart, page 27. Place food on grid on broiler pan
and place in center of the
oven rack.
2. Set the Temperature Control
to the recommended
temperature, see broiling
chart, page 27.
3. Turn the Selector to "BROIL."
Do not preheat the broiler.
4. Position the oven door at the broil stop.
NOTE: If preferred, the oven door can be closed during
broiling, but foods may not be as well browned.
Broiling Tips
• Always start broiling with a cold broiler pan for even
results.
• To retain more natural Juice, do not pierce meat with
fork.
• Trim the outer layer of fat from steaks and chops.
• Slit fatty edges to prevent meat from curling during
broiling.
• Brush food with butter, sauce or seasoning, if desired,
several times during broiling.
• Grease the broiler pan grid when broiling fish to prevent
sticking.
CAUTION: COVERING THE BROILER GRID WITH FOIL IS
NOT RECOMMENDED. POOR DRAINAGE OF HOT FAT
MAY RESULT IN A BROILER FIRE. If foil must be used,
cut slits in foil to correspond with all openings in the
broiler grid. Fat can then drip away from meat and cool in
the pan.
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