Broiling
The broil element provides flexibility for
broiling foods. If you have aJenn-Air grill,
we recommend you use the grill for most
of your broiling. There are some types
of foods that do require use of the oven
broil element. These include foods such
as stuffed lobsters, meringue pies, or
other foods which require top browning.
To Broil
1. Place oven rack on the rack position
suggested in the chart. Distance from
broiling element depends on foods
being prepared. Rack position #4 is
usually recommended unless
otherwise stated.
2. Turn SELECTOR knob to BROIL
setting.
3. Turn THERMOSTAT knob to BROIL.
4. Place food on pan provided with oven.
After top broil element is red place food
in oven. Preheating takes a few
minutes, or until element glows a bright
cherry red.
5. Leave oven door open at broil stop
position when broiling.
Broiling Tips
• Tender cuts of meat or marinated meats are best for broiling. This includes
rib and loin cuts of steak, ground beef, ham steaks, lamb chops, poultry pieces
or fish. For best results, steaks should be at least 1" thick. Thinner steaks
should be pan-broiled.
• Do not cover broiler grid with foil since this prevents fat drippings from draining
into bottom of pan.
• Before broiling, remove excess fat from meat and score edges of fat (do
not cut into meat) to prevent meat from curling. Salt after cooking.
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