4. 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.
5. 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 Broiling rack position determines how
the burner cooks your food. The lower
the position, the more broiler grid area
covered. See “Broiling rack position chart”
on page 17 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.
l To ensure adequate grease drainage,
do not use cookie sheets or similar pans
for broiling. Also, covering the broiler
grid with foil is not recommended. Poor
drainage of grease could result in fire.
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