Broiling is cooking food by direct heat from above
Distance from the heat source may be changed by
the food. Your range has a convenient compartment
positioning the broiler pan and rack on one of three
below the oven for broiling. It also has a specially
shelf positions in the broiler compartment-A (bottom
designed broiler pan and rack that allow dripping fat
of broiler compartment), B (middle) and C (top).
to drain away from the foods and be kept away from
Both the oven and broiler compartment doors
the high heat of the gas flame.
should be closed during broiling.
How to
Broil
1. If the meat has fat or gristle near the edge, cut
vertical slashes through it about 2 inches apart.
If desired, fat maybe trimmed, leaving a layer
about I/S-inch thick.
2. Remove the broiler pan and the rack from the
broiler compartment and place the food on rack,
3. Pull out the drawer and position the broiler pan in
compartment. Placing the food closer to flame
increases exterior browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.
4. Close broiler door and turn the OVEN TEMP knob
to BROIL.
5.
Turn most foods once during cooking; (the
exception is thin fillets of fish; oil one side, place
that side down on broiler rack and cook without
turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to
doneness.
6.
Turn the OVEN TEMP knob to OFF. Remove
the broiler pan from compartment and serve food
immediately. Leave pan outside compartment
to cool.
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.
Broiling Tips
●
Use tongs to turn meat over—pierced meat loses juices.
●
Steaks and chops should be at least l-inch thick for best broiling
results. Pan broil thinner ones.
Questions & Answers
Q. Why are meats not turning
out as brown as they should?
A. 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. 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. 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.
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