COOKING TIPS
Broiling
1. Open the door to the Broil Stop position
( open about 4” [ 10 cm ] ).
2. Use the broiler pan and grid for broiling.
They are designed to drain excess liquid and
fat away from the cooking surface to help
prevent spatter, smoke and fire.
3. Place food on a cold pan to prevent sticking.
If the rack is hot, grease it or grease the food.
4. The surface of the food should be at least 3”
(7.4 cm) away from the broil element.
5. Turn food only once during broiling. Using
tongs to turn meats prevents loss of juices.
Use the MINUTE TIMER for timing each side.
6. For steaks and chops, slash fat evenly, at 2”
(5 cm) intervals, around the outside edges of
meat to prevent curling.
7. Meats and poultry can be marinated before
broiling. Brush foods with barbecue sauce
only during the last 5 to 10 minutes of broiling.
BROIL
BAKE
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