Broiling is
by intense radiant heat from
Turn the food only once during broiling. Time the
upper broil element in the oven. Most fish and tender
foods for the first side according to the Broiling
cuts of
can be broiled. Follow these directions to
keep spattering and smoking to minimum.
Turn the food, then use the times given for the second
side as a guide to the preferred doneness.
1.
2.
3.
4.
—
the
fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
desired,
fat may be trimmed, leaving a layer
about l/8 inch thick.
the
on the broiler rack in the broiler pan.
Always
the rack so the fat drips into the broiler
pan; otherwise the
may become hot enough
to
on
a
on the recommended shelf position
as
i n the Broiling Guide. Most broiling
is done on C position, but if your range is
connected
volts, you may wish to use a
higher position.
Leave
door open to broil
stop position. The door stays
open by
the proper
temperature is maintained in
the oven.
. .
.
,
5. Press the BROIL pad.
u
BROIL
Press the INCREASE pad for HI Broil or press
DECREASE
for LO Broil.
To change from HI Broil to LO Broil, press
DECREASE pad once.
7. When broiling is finished press the CL, EAR/OFF
pad. Serve the food immediately, and
the
pan outside the oven to cool during
meal for
easiest cleaning.
NOTE: A fan may automatically turn on
cool internal parts. This is normal and the
may
continue to run after the oven is turned off.
Use of Aluminum Foil
You
use aluminum foil to line your broiler pan and
broiler rack. However, you must mold the foil tightly to
the
and cut slits in it just like the rack.
Without the slits, the foil
prevent fat and meat
from draining to the broiler pan. The juices could
hot
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
rack in the pan?
they should?
A. Yes. Using the rack suspends the meat over the
A.
pan. As the meat cooks, the juices fall into the
pan,
keeping meat drier. Juices are protected
by the rack and stay cooler, thus preventing
excessive spatter
smoking.
need to
my broiler rack to prevent
meat from sticking?
A. No.
broiler rack is
to reflect broiler
thus keeping the
cool
to prevent
In some areas, the power (voltage) to the range may
be low. In these cases, preheat the broil element
10 minutes before placing broiler pan with food in
the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. You may
move the food to a higher
position.
Should I salt the meat before broiling’?
meat
to the surface.
spraying
A. No. Salt draws out the juices and allows
to
the
rack lightly with a vegetable cooking
evaporate. Always salt after cooking. Turn the
spray before
cooking will make clean-up easier.
meat with tongs; piercing the meat with fork also
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
