Broiling is cooking food by direct heat from above the
Both the oven and broiler compartment doors
food. Most fish and tender cuts of meat can be broiled.
must be closed during broiling.
Follow these directions to keep spattering and smoking
—
—
Turn most foods once during cooking (the exception
to a minimum.
is thin fillets of fish; oil one side, place that side down
Your range has a compartment below the oven for
on broiler grid and cook without
until done).
broiling. A specially designed broiler pan and grid
Time foods for about one-half the total cooking time,
allow dripping fat to drain away from the food and
turn food, then continue to cook to preferred doneness.
keeps it away from the high heat of the gas flame.
1. You can change the distance of the food from the
heat source by positioning the broiler pan and grid
on one of three shelf positions in the broiler
compartment-A (bottom of broiler compartment),
B (middle) and C (top).
2. Preheating the broiler or oven is not necessary and
can produce poor results.
3. If meat has fat or gristle around the edge, cut
vertical slashes through both about 2“ apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8” thick.
4. Arrange the food on the grid and position the
broiler pan on the appropriate shelf in the oven or
broiling compartment. Placing food closer to the
flame increases exterior browning of the food, but
also increases spattering and the possibility of fats
and meat juices igniting.
5. Close the oven and broiler compartment door.
6. Turn the OVEN CONTROL knob to BROIL.
7. Turn the OVEN CONTROL knob to OFF. Remove
the broiler pan from the broiler compartment and
serve the food immediately. Leave the pan outside
the range to cool.
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
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.
Questions and Answers
Q. When broiling, is it necessary to always use a
Q. Why are my meats not turning out as brown as
grid in the pan?
they should?
A. Yes. Using the grid suspends the meat over the
A. Check to see if you are using the recommended
pan. As the meat cooks, the juices fall into the pan,
shelf position. Broil for the longest period of time
thus keeping meat drier. Juices are protected by the
indicated in the Broiling Guide. Turn the food only
grid and stay cooler, thus preventing excessive
once during broiling.
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 juices to escape. When broiling poultry or
fish, brush each side often with butter.
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