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INFRARED CONVENTIONAL BROILING
The broiler is an in-the-oven infrared broiler
design-certified for residential use. The methods
preferred by professional cooks to sear in the
nutrition, flavors, and juices of meat, poultry, and
fish is now possible in the home. The infrared
broiler cooks u[ tp 50% faster than other
methods. Its intense, penetrating heat produces
a more attractive, professional finish. The broil
burner heats the meal screen located at the top
of the oven until it glows. The glowing screen
produces the infrared heat, searing the outside of
broiled food and sealing in the juices.
Broiling is a dry-heat cooking method using direct
or indirect radiant heat. It is used for small
individualized cuts such as steaks, chops, and
patties. Broiling is most successful for cuts 1-2
inches (2.54-5.1 cm) thick. Conventional broiling
is also more suitable for flat pieces of meat.
INFRARED CONVECTION BROILING
Convection broiling has the advantage of broiling
food slightly quicker than conventional.
Convection broiling of meats produces better
results especially for extra thick cuts. The meat
sears on the outside and retains more juices and
natural flavor inside with less shrinkage.
RACK POSITIONS:
The broiler uses infrared heat rays to help cook
the food. Because these rays can travel only in
straight lines, the effective cooking area of the
broiler is reduced when using the higher rack
positions. At high rack positions, the rays cannot
reach all corners of the broiler grid, so larger
pieces of meat might not broil sufficiently at the
outer edges. Position 6 is the closest to the
broiler and position 1 is the closest to the oven
bottom. The effective cooking areas on the
broiler grid for each rack position are as follows:
TO USE THE INFRARED BROILER:
1. Arrange the oven racks in the desired
position.
2. Center food on cold broiler pan and grid
supplied with your oven. Place broiler pan in
oven and close the door.
3. Set the Oven Function selector to either
BROIL or CONV. BROIL.
4. Set the Temperature Control dial to BROIL.
BROILER TIPS:
• Always use a broiler pan and grid for broiling.
They are designed to provide drainage of
excess liquid and fat away from the cooking
surface to help prevent splatter, smoke and
fire.
• Place broiler pan with food in recommended
rack position.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several
times as they broil to prevent drying out. To
prevent sticking, lightly grease broiler grid.
• Broil on first side for slightly more than half
the recommended time, season and turn.
Season second side just before removing.
• Always pull rack out to stop position before
turning or removing food.
• Use tongs or a spatula to turn meats. Never
pierce meat with a fork as this allows the
juices to escape.
• Remove the broiler pan from the oven when
you remove the food. Drippings will bake
onto the pan if it is left in the heated oven
after broiling. While pan is hot, place damp
paper towel over grid. Drizzle wit liquid
dishwashing detergent and pour water over
grid. This will make cleaning of the pan
easier. Be sure the foil extends up the side
of the pan. Although it is not recommended,
the grid can also be covered with foil. Be
sure to slit openings to conform with the
openings in the grid so melted fat can drain
through to prevent splattering, smoking or
possibility of grease fire.
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