Broilers
Cooking Equipments

Principle Uses

• Quick cooking of larger quantities of raw portions
• Surface browning of cooked foods

Special Characteristics

• Radiant heat
• Direct contact with metal grill
• Hot grill marks food with distinctive pattern
• Grease from food creates smoke which gives food a distinctive flavor

Operating Hints

• Areas of grill may be at different temps to simultaneously cook foods of different characters
• Heat adjusted by knobs and distance
• Very fatty foods cause flare ups and fires
• While in use, may be cleaned with a wire brush
• Coat grill and food with a thin coat of oil to prevent sticking

Cleaning

• Scrape and wire brush cool grill daily
• Apply thin coat of oil to a clean grill
• Remove catch tray and clean daily
• Wipe controls and outside surfaces
• Clean with hot detergent solution

Principle Use

• Quick cooking of larger quantities of raw portions and surface browning of cooked foods

Special Characteristics

• Larger and separate from the range, otherwise similar to a salamander

Operating Hints

• Preheat for 15 minutes
• Check for excess grease during cooking to prevent flare-ups or fires
• Wipe up spills immediately

Cleaning

• Scrape off burned on food
• Wipe inside and out daily
• Avoid harsh chemicals and abrasives

Principle Use

• Quick cooking of small quantities of raw portions
• Surface browning of cooked foods

Special Characteristics

• Cooks by radiant heat from above
• Gas or electric power
• Has range top option
• Temperature adjustable by knob or distance from heat source
• Grease catcher NOT built in

Operating Hints

• Preheat for 15 minutes
• Check for excess grease during cooking to prevent flare-ups or fires
• Wipe up spills immediately

Cleaning

• Scrape off burned on food
• Wipe inside and out daily
• Avoid harsh chemicals and abrasives