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.
The oven door should be closed during broiling.
1. If the meat has fat or gristle near the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inches thick.
2. Place the meat on the broiler rack in the broiler pan
which comes with the oven. Always use the rack so
the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. Most
broiling is done on C position.
4. Close the oven door.
5. Turn the OVEN SET knob to BROIL and the
OVEN TEMP knob to BROIL. Preheating units is
not necessary. (See notes in the Broiling Guide.)
6. Turn food only once during broiling. Time foods
for first side according to the 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 the thinnest food.)
7. When finished broiling, turn the OVEN SET knob
to OFF. Serve food immediately, leaving the broiler
pan and rack outside oven to cool during the meal
for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
Without the slits, the
and broiler rack. However, you must mold the foil
foil will prevent fat
tightly to the rack and cut slits in it just like the rack.
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.
Questions and 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 allows juices
to escape. When broiling poultry or fish, brush
each side often with butter.
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 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 from sticking to the surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make cleanup easier.
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