Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
BROILING
Do not lock the oven door with the latch while
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from the
upper broil element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food only once during broiling. Time the
foods for the first side according to the Broiling Guide.
Turn the food, then use the times given for the second
side as a guide to the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a shelf on the recommended shelf position
as suggested in the Broiling Guide.
4. Leave the door open to the
broil stop position.
(It should click into position.)
The door stays open by itself,
yet the proper temperature is
maintained in the oven.
5. Turn the Oven Temperature knob to BROIL.
Make sure you turn the knob all the way to the
BROIL position.
6. When broiling is finished, turn the Oven Temperature
knob to OFF. Serve the food immediately, and
leave the pan outside the oven to cool during the
meal for easiest cleaning.
Questions and Answers
Q. When broiling, is it necessary to always
use a grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the pan,
thus keeping meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the range
may be low. In these cases, preheat the broil
element for 10 minutes before placing broiler pan
with food in oven. Check to see if you are using
the recommended shelf position. Broil for the
longest period of time indicated in the Broiling
Guide. Turn the food only once during broiling.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly with
a vegetable cooking spray before cooking will
make clean-up easier.
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Summary of Contents for JBP21
Page 37: ...NOTES 37 The Problem Solver ...
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