5.
Set
the Oven Selector to BROIL.
Push in
and turn
the Oven Temperature Control
counterclockwise
to BROIL. The broiler
will automatically light in
50-60
seconds.
6. When broiling is done, turn both
the
Oven Selector and the Oven Tempera-
ture Control
clockwise
to OFF.
Broiling tips
l
Use
the broiler pan and grid for broiling.
They are designed to drain excess liquid
and grease away from the cooking surface
to help prevent spatter, smoke or fire.
l
if you broil small quantities, you
may
want to use
a
small broiler pan. They are
available in the housewares section of
many department stores.
l
For best broiling results,
preheat at
BROIL for 5 minutes. Do not preheat with
broiler pan in place.
l
Broiling rack position
determines how
the burner cooks your food. The lower the
position, the more broiler grid area cov-
ered. See “Broiling rack position chart” on
page 15 for more information.
l
To sear meat,
place broiler pan at one of
the higher rack positions so that meat is
very near the flame.
l
Small steaks may
be broiled in the higher
rack positions.
l
To cook large steaks
and other thick cuts
of meat well done, move them to a lower
rack position after searing.
l
After broiling,
remove the broiler pan
from the oven when you remove the food.
Drippings will bake on the pan if you
leave it in the heated oven.
Fire Hazard
l Place meat the correct distance from
the burner. Meat placed too close to the
burner could spatter, smoke, burn or
catch fire during broiling.
*To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling. Also, covering the
broiler grid with foil is not recom-
mended. Poor drainage of grease could
result in fire.
14
