Do
not lock the oven door with the latch during
Turn the food only once
broiling.
The latch is used for self-cleaning only.
during cooking. Time the
Broiling is cooking food by direct heat from above the
foods for the first side
food. Most fish and tender cuts of meat can be
according to the Broiling
broiled. Follow these directions to keep spattering and
Guide.
smoking to a minimum.
Turn the food, then use
The oven door should be closed during broiling.
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“ apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8” thick.
2. Place the meat on the broiler rack in the broiler pan
which comes with the range. Always use the rack
so fat drips into the broiler pan; otherwise the juices
may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide.
4. Close the oven door but do not latch it. If the door
latch is moved to the right during a broil
operation the door may lock and you may not be
to open it until the oven cools.
5. Turn the OVEN SET knob and the OVEN
knob to BROIL.
6. When broiling is finished, turn OVEN
knob
to OFF. Remove the broiler pan from the range and
serve 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 rack. However, you must
the foil tightly
to the rack and cut slits in it just like the rack.
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
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
rack in the pan?
they should?
A. Yes. Using the rack 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
rack and stay cooler, thus preventing excessive
once during broiling.
spatter and smoking.
Q.
I salt the meat before broiling?
next
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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