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Broiling Instructions
Broiling is a dry-heat cooking method using direct or radiant heat.
It is used for small, individualized cuts such as steaks, chops, and patties. Broiling speed is determined by the distance
between the food and the broil element. Choose the rack position based on
desired results.
Conventional broiling is most successful for cuts of meat 1-2 inches thick and is also more suitable for flat pieces of meat.
Convection broiling has the advantage of broiling food slightly quicker than conventional. Convection broiling of meats
produces better results, especially for thick cuts. The meat sears on the outside and retains more juices and natural flavor
inside with less shrinkage.
To Use Broil or Convection Broil
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on a cold broiler pan. Place broiler pan in oven.
3. Set the oven function selector to “Broil” or “Convection Broil” and the temperature knob to “Broil”.
4. Close the door. There is not a detent to hold the door in the open broil stop position as only closed door broiling is
recommended for this range. With closed door broiling the broil element might cycle on and off if an extended broiling
time is required.
Broiling
Broiling Tips
• ALWAYS use a broiler pan and grid for broiling. They are designed to provide drainage of excess liquid and fat away from
the cooking surface to help prevent splatter, smoke, and fire.
• To keep meat from curling, slit fatty edge.
• Brush chicken and fish with butter several times as they broil to prevent drying out. To prevent sticking, lightly grease
broiler tray.
• Broil on first side for slightly more than half the recommended time, season, and turn. Season second side just before
removing.
• ALWAYS pull rack out to stop position before turning or removing food.
• Use tongs or a spatula to turn meats. NEVER pierce meat with a fork, as this allows the juices to escape.
• Remove the broiler pan from the oven when you remove the food. Drippings will bake onto the pan if it is left in the
heated oven after broiling.
Rack Positions for Broiling
The broiler uses heat rays to help cook the food. Because these
rays travel only in straight lines, the effective cooking area of the
broiler is reduced when using the higher rack positions. At high-
rack positions, the rays cannot reach all corners of the broiler grid,
so larger pieces of meat might not broil sufficiently at the outer
edges. The effective cooking areas on the broiler grid for each rack
positions are shown.
Note: Position 6 is the closest to the broiler and position 1 is the
closest to the oven bottom.
