BROILING
is
by intense radiant heat from
Turn the food
using tongs only once during cooking.
the upper broil element in the oven. Most fish and tender
Time
foods for the first side according to the Broiling
of meat can be broiled. Follow these directions to
Guide. Turn the food, then use the times given for the
keep spattering and smoking to a minimum.
second side as a guide to the preferred doneness.
1.
2.
3.
4.
If the meat has fat or gristle around the edge, cut
5. Press the BROIL pad. Preheating the elements is
vertical slashes through both about 2 inches apart.
not necessary. (See the Comments column in the
If desired, the fat may be trimmed, leaving a layer
Broiling Guide.)
inch thick.
6. Press the INCREASE pad once for LO Broil or
Place the meat on the broiler rack in the broiler
twice for HI Broil.
use the rack so the fat drips into the
pan; otherwise the juices may become hot enough
to catch on fire.
Position the shelf on the recommended shelf
position as suggested in the Broiling Guide.
Most broiling is done on C position, but if your
range is connected to 208 volts, you may wish
to use a higher position.
Leave the door open
to the broil stop
position. The door stays
open by itself, yet the
proper temperature is
maintained in the oven.
To
from HI Broil to LO Broil, press the
BROIL pad then press the DECREASE pad once.
7. When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal
easiest cleaning.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line
Without the slits, the foil
your broiler pan and broiler rack.
prevent fat and meat juices from
However, you must mold the foil
draining into the broiler pan. The
tightly to the rack and cut slits in it
juices could become hot enough to
just like the rack.
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions and Answers
Q. Why are my meats not turning out as brown as
Q. When broiling, is it necessary to always use a
they should?
rack in the pan?
A.
n
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 longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling. You may
need to move the food to a higher shelf position.
Should I salt the meat before broiling?
Salt draws out the juices and allows them to
evaporate.
salt after cooking. Piercing the
meat with a fork also allows juices to escape. Turn
the meat with tongs instead of a fork.
A. Yes. Using the rack suspends the meat over the pan.
As the meat cooks, the juices fall into the pan, thus
keeping the meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to prevent
meat from sticking to
surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make clean-up easier.
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