Manual

Broiling
Broiling is a method of cooking tender cuts of meat by direct heat under the broil eUement
of the oven,
Preheating
Preheatingissuggested when searingraresteaks,(Remove the broilerpan before .....
preheating,Foods vvHUstickifpUacedon hotmetaL)To preheat,setthecontroU(s)toBROUL
as instructedintheOwner'sGuide,WaitfortheeUementtobecome red-hot,usuallyabout
2 minutes,Preheatingisnotnecessarywhen broilingmeats welFdone,
To Broil
Broilon sideuntilthefood isbrowned;turnand cook on the second side,Season and
sen,e,Always pullrackouttothe"stop"positionbeforeturningorremovingfood,
Determine Broiling Times
Broiling times vary, so watch the food closely, Time not only depends on the distance from element, but on the thickness and
aging of meat, fat content and doneness preferred, The first side usually requires a few minutes longer than second, Frozen
meats also require additional time,
Broiling Tips
The broiler pan and its grid allow dripping grease to drain and be kept away from the
high heat of the broiler,
DO NOT use the pan without its grid. DO NOT cover the grid with foil. The
exposed grease couM ignite.
Should an oven fire occur, close the oven door and turn off the
oven, if the fire continues, throw baking soda on the fire or use fire extinguisher, DO
NOT put water or flour on the fire, Flour may be explosive,
Broiter Pan
Broi_er C_ean-Up Tips:
To make cleaning easier, line the bottom of the broiler pan with aluminum foil, DO NOT cover the broiler grid with foil,
To prevent grease from baking on, remove the broiler pan from the oven as soon as cooking is completed, Use hot pads
because the broiler pan is extremely hot, Pour off grease, Soak the pan in HOT, soapy water,
Clean the broiler pan as soon as possible after each use, If necessary, use soap-filled steel wool pads, Heavy scouring may
scratch the grid,