Broiling
Broiling may be slightly different
from any previous broiling you may
be acquainted with, so be sure to
read this section completely.
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.
Step
2:
Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
Step3: Position shelf on recommended
shelf position as suggested in Broiling
Guide on page 17. Most broiling
is done on D position.
Step 4: Close the door. Always broil
with the door closed.
Step 5: Turn OVEN TEMP knob
counterclockwise to BROIL. You
will feel a slight niche at the broil
position. You may then turn the
OVEN TEMP knob clockwise and
broil at a lower temperature.
Step 6: Turn food only once during
cooking. Time foods for first side
per 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.)
Step 7: Turn OVEN TEMP knob to
OFF. Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
TO RESET THE OVEN FOR
BAKING, IT IS NECESSARY 17)
TURN THE OVEN TEMP KNOB
“OFF” and then back on to the
temperature setting of your choice.
This gets it out of the broil mode.
Use of Aluminum Foil
1.
If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler racks are
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to the
broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO
sheet of
aluminum foil on shelf. To do so may
result in improperly cooked foods,
darnage to oven
and increase in
heat on outside surfaces of the oven.
3. If desired, asheetof aluminum foil
may be used on floor of the oven
under the bake unit. BE CERTAIN
FOIL DOES
TOUCH BAKE
UNIT. Aluminum foil used in this
way may slightly affect the browning
of some foods. Change foil when it
becomes soiled.
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 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
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 maybe 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 food
only once during broiling.
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 sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.
16
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