Do not lock the oven door with the latch during broiling. The latch is
used for self-cleaning only.
Broiling is cooking food by intense radiant heat from the upper broil unit
in the oven. You can broil in the upper or the lower oven. Most fish and
tender cuts of meat can 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,
fat may be trimmed, leaving 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 a shelf on the recommended shelf position
as suggested in the Broiling
Most broiling
is done on shelf position C, but if your range is
connected to 208 volts, you
wish to use a
higher position.
-
4. Leave the door open to the
broil stop position. The
door stays open by itself,
yet the proper temperature is
maintained in the oven.
5. Turn both the OVEN SET and the OVEN TEMP
knobs to BROIL. Preheating units is not necessary.
6. Turn food only once
during broiling. Time
.,-~+
foods for first side
I
I
according to the
Broiling Guide.
Turn food, then use times given for second
side as a guide to preferred doneness. (Where two
thicknesses and times are given together, use first
times given for thinnest food.)
7. Turn the OVEN SET knob to OFF. Serve the
food immediately, leaving the broiler pan and
rack outside the oven to cool during the meal
for easiest cleaning.
Use of
Aluminum Foil
You can use aluminum foil to line your broiler pan and 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 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 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. 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 the surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make clean-up easier.
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 meat
with tongs; piercing meat with a fork also 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 range
may be low. In these cases, preheat the broil unit
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 the food only once during broiling.
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