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sing and Caring for Your Oven
6. After preheating, put food in oven.
Place food on grid in broiler pan and
place in center of the oven rack.
NOTES:
• Place food 3 in (7.5 cm) or more from
the broil burner.
• To ensure adequate grease drainage,
do not use cookie sheets or similar
pans for broiling.
7. Completely close door.
NOTE: Do not try to broil with the door
open. The broil burner will not operate.
8. When broiling is done, turn
off oven.
Variable temperature broiling
• If food is cooking too fast or you want
the food to broil slower from the start, set
the broil temperature between 170°F
(77°C) and 325°F (163°C). These temper-
ature settings allow the broil burner to cy-
cle and to slow cooking. The lower the
temperature, the slower the cooking.
Broiling guidelines
• Use only the broiler pan and grid
provided. They are designed to drain extra
juices from the cooking surface. This
drainage helps prevent spatter and
smoke.
• To make sure the juices drain well, do not
cover the grid with foil.
• Trim excess fat to reduce spattering. Slit
the fat on the edges to prevent curling.
• Use tongs to turn meat to avoid losing
juices.
• Pull out oven rack to stop position before
turning or removing food.
• After broiling, remove the pan from the
oven when removing the food. Drippings
will bake on the pan if left in the heated
oven, making cleaning more difficult.
32
Broiler grid
• If foil is used to cover broiler grid, cut
slits in foil to allow grease to drain away.
PRESS
CANCEL
OFF
• Thicker cuts and unevenly-shaped
pieces of meat, fish and poultry may
cook better if you use lower broiling tem-
peratures. (See the "Broiling chart" for
temperature recommendations.)
Broiling rack positions
5
4
3
2
1
• For easier cleaning, line the bottom of the
pan with aluminum foil. Clean the pan and
grid as soon as possible after each use.
Broiler pan
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