1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving the layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide.
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 the OVEN TEMP knob to BROIL. Make
sure you turn the knob all the way to the BROIL
position. Preheating the elements is not necessary.
6. When finished broiling, turn the OVEN TEMP knob
to OFF. Serve the food immediately, leaving the
broiler pan and grid outside the oven to cool during
the meal for easiest cleaning.
Questions & 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.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid 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
grid 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 the
meat with tongs; piercing the meat with a fork
allows juices to escape. When broiling poultry or
fish, brush each side often with butter.
BROILING
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food only once during broiling. Time the
foods for the first side according to the Broiling Guide.
Turn the food, then use
the times given for the
second side as a guide to
preferred doneness.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and the broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent the 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.
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