How to
Broiling is cooking food by direct heat
above the
Your range has a compartment below the oven for
food. Most fish and tender cuts of meat can be
broiling. A specially designed broiler pan and rack
broiled. Follow these steps to keep spattering and
allow dripping fat to drain away from the food and
smoking to a minimum.
keeps it away from the high heat of the gas flame.
Both the oven and broiler compartment doors
be closed during
1. You can change the distance of the food from the
heat source by positioning the broiler pan and rack
on one of three shelf positions in the broiler
compartment-A (bottom of broiler compartment),
B
and C (top).
2. Reheating the broiler or oven is not necessary and
can produce poor results.
3. the meat has fat or
near the edge, cut
vertical slashes through it about 2 inches apart, but
don’t cut into the meat.
recommend that you
the fat to prevent excessive smoking, leaving a
layer about 1/8 inch thick.
4. Arrange the food on rack and position the broiler
pan on the appropriate shelf in the oven or broiling
compartment. Placing the food closer to the flame
increases the exterior browning of food, but
increases spattering
the possibility
of the
fats
and the meat juices igniting.
5. Close the oven and broiler compartment door.
6. Turn the OVEN
knob to
7. Turn most foods once during cooking (the
exception is thin
of fish; oil one side, place
that side down on broiler rack and cook without
turning until done). Time foods for about one-half
the
cooking time, turn food, then continue to
cook to
doneness.
8. Turn the OVEN
knob to OFF. Remove the
broiler pan from the broiler compartment and seine
the food immediately.
the pan outside the
range to cool.
Use of
You can use
to
your
pan and
rack. However, you must mold the foil
to the rack and cut slits in it just like the rack.
Without the slits, the
will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on
If you do
not cut the slits, you are frying, not broiling.
&
Q. When
is it necessary to always use a
rack in the pan?
A. Yes. Using the rack suspends the meat over
pm. As the meat cooks, the juices
into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q.
I
the
before
A. No.
draws out the juices and
them to
evaporate. Always
after cooking. Turn meat
with tongs; piercing meat with a fork
juices to escape. When
poultry or fish,
brush each side
with butter.
Q. Why are my
not turning out as
as they
A. Check to see if you are using the recommended
shelf position. Broil for longest period of time
indicated in the
Guide. Turn the food only
once during broiling.
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