Use and Care Manual

Broiling Tips

• ALWAYS use the enamelled tray and trivet for broiling. They are designed to

provide drainage of excess liquid and fat away from the cooking surface to help

prevent splatter, smoke, and re.

• To keep meat from curling, slit fatty edge.

• Brush chicken and sh with butter several times as they broil to prevent drying out.

To prevent sticking, lightly grease broiler tray.

• Broil on rst 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 enamelled tray 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

Note: Position 1 is the closest to the broiler and position 6 is the closest to the oven

bottom.

Broiling

1=95%

2=80%

3=65%

4=50%

5=35%

6=25%