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8
Broiling Hints
• Remove excess fat from meat before broiling. Cut edges of meat to
prevent curling.
• Place food on a cold ungreased broiling pan. If pan is hot, food sticks.
• All food except fish should be turned at least one time. Begin broiling
with skin side down.
• Season meat after it has browned.
• Broiling does not require preheating.
• Begin cooking using suggested rack levels in
Broiling
section to test
broiler results. If food is not brown enough, cook on a higher rack
position. If food is too brown, cook on a lower rack position.
• Oven door must be fully closed.
WARNING
!
Never leave oven unattended
while broiling. Overcooking may
result in a fire.
Oven Cooking Methods
Bake
Bake (lower) and broil (upper) elements operate during bake.
Bake element is not visible on the oven bottom, but housed
underneath the oven bottom. Broil element may cycle on and off
during bake and is only used to heat oven quickly and brown top
of food. Bake can be used to cook foods which are normally
baked. Oven should be preheated.
Broil
Upper element operates during broil. Broil can be used to cook foods
which are normally broiled. Preheating is not required when using broil.
All foods should be turned at least once except fish, which does not need
to be turned.
Broil
Bake
Broil
Oven Cooking Methods
Need help on how to
cook that meat?
For your reference we have
provided meat preparation, handling
safety and cooking suggestions in this
manual. These recommendations are
furnished by the USDA as well as
several meat producer associations. See
the individual sections for the
information.