Broiling is cooking food by intense radiant heat
Turn the food only once during broiling. Time the
from the upper broil element in the oven. Most fish
foods for the first side according to the Broiling
and tender cuts of meat can be broiled. Follow these
Guide. Turn the food, then use the times given for
directions to keep spattering and smoking to a
the second side as a guide to the preferred doneness.
minimum.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat maybe trimmed, leaving a 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 recommended shelf position as
suggested in the Broiling Guide. Most broiling is
done on E position, but if your oven is connected
to 208 volts, you may 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. Press the BROIL pad.
BROIL
6. Press the INCREASE pad once for HI Broil or
press the DECREASE pad once for LO Broil.
To change from HI Broil to LO Broil, press the
BROIL pad then press the DECREASE pad once.
7. When broiling is finished press the
pad. Serve the food immediately and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal, and the fan may
continue to run after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line
Without the slits, the foil will
your broiler pan and broiler rack.
prevent fat and meat juices from
However, you must mold the foil
draining to the broiler pan. The
tightly to the rack and cut slits in it
juices could become hot enough to
just like the rack.
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions and Answers
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 element
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. You may
need to move the food to a higher shelf position.
Q. Should I salt the meat before broiling?
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
juices to escape. When broiling poultry or
fish, brush each side often with butter.
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.
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