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Broiler guidelines:
1. Choose a suitable shelf position. To ensure that meat is cooked through
rather than just browned on the outside, broil thick pieces of meat and
poultry on shelf positions 2 or 3. Use shelf position 4 for thinner items that
need less cooking time like steaks, chops, or hamburger patties.
2. When nishing off meals by browning the top under the broiler, use metal
or glass-ceramic cookware. Do not use heatproof glass or earthenware as
these materials cannot withstand the intense heat of the broiler.
3. Preheat the broiler when necessary. To preheat, turn the “OVEN” selector
knob to the “BROIL” position. Wait for the broiler burner to become hot,
approximately 2 minutes, and then place food beneath the broiler.
4. To assure even cooking, center the pan and rack in the center of the oven,
so that it is directly under the broiler.
OVEN USE continued
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