BROILING
Broiling is cooking food by intense radiant heat from
6. Select LO Broil
(450”F.)
by tapping INCREASE
the upper unit in the oven. Most fish and tender cuts
pad once. Select HI Broil
(550”F.)
by tapping
of meat can be broiled. Follow these steps to keep
INCREASE pad twice.
spattering and smoking to a minimum.
To change from HI Broil to LO Broil, press the
The oven door should be closed during broiling.
BROIL pad then tap DECREASE pad once.
Do not lock the oven door with the door latch
during broiling. This is used for self-cleaning only.
7. Turn food only once
during cooking. Time
1.
If
meat has
fat
or gristle near edge, cut vertical
foods for first side per
slashes through both about 2“ apart. If desired, fat
Broiling Guide.
may be trimmed, leaving layer about 1/8” thick.
Turn food, then use times
2. Place meat on broiler rack in broiler pan. Always
given for second side as a
use rack so fat drips into broiler pan; otherwise
guide to preferred doneness.
juices may become hot enough to catch fire.
(Where two thicknesses
3. Position shelf on recommended shelf position as
and times are given together,
suggested in Broiling Guide.
use first times given for thinnest food.)
4. Close the oven door, but do not latch it. If the
8. When broiling is completed press the
CLEAWOFF
door handle is moved to the right during a broil
pad. Serve food immediately, and leave pan outside
operation, the door may lock and you may not be
oven to cool during meal for easiest cleaning.
able to open it until the oven has cooled.
5. Press BROIL pad.
Use of Aluminum Foil
YOLI
can use aluminum foil to line your broiler pan and broiler rack. However,
you must mold the foil tightly to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat juices from draining to the
broiler pan. The juices could become hot enough to catch on fire. If you do
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not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary to always use a rack
Q. Do I need to grease my
in the pan?
broiler rack to prevent meat from sticking?
A. Yes. Using the rack suspends the meat over the
A.
pan. As the meat cooks, the juices
fall
into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
O. Should I salt the meat
No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking
will
make
clean up easier.
before broiling?
Q. Why are my meats not turning out as brown as
A. No. Salt draws out the juices and allows them to
they should?
evaporate. Always salt after cooking. Turn meat
A. Check to see if you are using the recommended
with tongs; piercing meat with a fork also allows shelf position. Broil for longest period of time
juices to escape. When broiling poultry or fish,
indicated in the broiling Guide. Turn food only
brush each side often with butter.
once during broiling.
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