Broiling is cooking food by intense radiant heat from the upper unit in the
oven. Most fish and tender cuts of meat
be broiled. Follow these
directions to keep spattering and smoking to a minimum.
1. If the meat has fat or gristle near edge, cut vertical
slashes through both about 2 inches apart. If desired,
the fat may be trimmed, leaving the layer about
1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
3. Position the shelf on the recommended shelf
position suggested in Broiling Guide.
4.
the door open to the broil
stop position. The door stays open
by itself, yet the proper temperature
is maintained in the oven.
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5. Turn the OVEN SET (on some
models) and the OVEN
knobs to BROIL.
Preheating units is not necessary.
6. Turn food only once during broiling. Time foods
for first side according to the Broiling Guide.
Turn food, then use times given for second
side as a guide to preferred doneness. (Where
2 thicknesses and times are given together,
use first times given for thinnest food.)
7. When finished broiling, turn the OVEN SET knob
(on some models) and the OVEN
knob
to OFF (depending on your model). Serve food
immediately, leaving the broiler pan and rack
outside oven to cool during meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and the broiler rack.
However, you must mold the foil tightly to the rack and cut slits in it just
like the rack.
Without the slits, the foil will prevent the fat and meat juices from draining
to the broiler pan. The juices could become hot enough to catch on fire.
do not cut the slits, you are frying, not broiling.
Questions & Answers
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes. Using the rack 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
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Should salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn
meat with tongs; piercing the meat with a fork
allows 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 oven
may be low. In these cases, preheat the broil unit
for 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.
Q. Do 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 the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
cleanup easier.
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