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Usingthe oven.
i
Broiling
Broilingiscooking food bg directheat from
abovethe food. Most fishand tender cuts of
meat can be broiled.Followthesedirections
tokeep spattering andsmoking to a
minimum.
Yourrange has a compartment belowthe
ovenfor broiling.
Boththeovenand broilercompartment
doorsmust beCLOSEDduringbroiling.
Turnmost foods once duringcooking (the
exceptionisthin filletsoffish:oil one side,
placethat side down on broilergrid and cook
without turning untildone].Timefoods for
aboutone-halfthe total cookingtime,turn
food,then continue to cookto preferred
doneness.
g]
Youcan change:thedistanceof thefood
from the heat sourcebg positioninga
broilerpan and gridon oneof threerack
positionsin the broilercompartment-
A(bottom of broilercompartment).B
(middle]and C(top).
Preheatingthe broileror oven is not
necessargand can produce poor results,
Ifmeat has fat or gdstlearoundthe edge,
cut vertical slashesthrough both about
2" apart. If desired,the fat may be
trimmedl leavinga lagerabout :i/8" thick.
_-] Arrangethe food onthe grid and position
the broilerpan on the appropriate rack
inthe oven or broilingcompartment.
Placingfoodcloserto theflame "
increasesexterior browning of the
food, but also increasesspattering
and the possibilitgOffats and meat
juices igniting.
[_] Closethe ovenand broilercompartment
door.
NOTE:Onmodelswith an OVEN
CONTROLknob,tum.:itto Broil.
Touchthe Broil Hi/Lo padoncefor
HiBroil.
%
Tochange to LoBroil, touch the
BroilNi/Lo pad again.
UseLo Broil to cookfoods suchas
poultrg or thick cuts of meat thoroughlg
withoutover-browning them.
Touchthe Start/On pad.
When broilingisfinished,touch the
Clear/Off pad.
Removethe broiler panfrom the
broi!ercompartment and servethe food
immediately Leavethe panoutsidethe
rangeto cool.
!4
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