User's Manual

BROILING
.
.iing is cooking food by intense radiant heat
Turn the food using tongs only once during broiling.
from the upper broil element in the oven. Most
Time the foods for the first side according to the
fish and tender cuts of meat can be broiled. Follow
Broiling Guide.
these directions to keep spattering and smoking to
Turn the food, then use the times given for the second
a minimum.
side as a guide to the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a flat shelf on the recommended shelf
position
as suggested in the Broiling Guide.
Most broiling is done on C position,
but if your
oven is connected to 208 volts, you may wish to
use a higher position.
4. Leave the door open to broil
stop position. The door stays
//”
open by itself, yet the proper
r
temperature is maintained in
the oven.
5. Press the BROIL pad.
6. Press the INCREASE pad for HI Broil or press
~i]e DECREASE pad for LO Broil.
To change from HI Broil to LO Broil, press
the DECREASE pad once.
7. When broiling is finished press the CLEAWOFF pad.
Serve the food immediately, and leave the pan outside
the oven to cool during the meal for easiest cleaning.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler grid.
However, you must mold the foil tightly to the grid and cut slits in
it just like the grid.
Without the slits, the foil will prevent fat and meat juices from
draining into the broiler pan. The juices
could become hot enough
to catch on fire. If you do not cut the slits, you are frying, not broiling.
Questions and Answers
Q. Should I salt the meat before broiling?
A. No.
Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat with a
fork also allows the juices to escape.
Turn the meat with tongs instead of a fork.
Q. Why are my meats not turning out as brown
as they should?
A.
In some areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element for
10 minutes before placing broiler pan with food in
.—
the oven. Check to see if you are using the
ecommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. You may need
to move the food to
a higher shelf position.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No.
The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking
will make
clean-up easier.
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes.
Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the
pan, thus keeping meat drier. Juices are protected
by the grid and stay cooler, thus preventing
excessive spatter and smoking.
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