BROILING
—
Do
not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
meat
be broiled. Follow these directions to
keep spattering and smoking to a minimum.
1. If the meat has fat or gristle near edge, cut vertical
slashes through both about 2“ apart. desired, fat
may be trimmed, leaving layer about 1/8” thick.
2. Place the meat on the broiler rack in the broiler pan.
4. Leave the door
open to the broil
. . . . .
stop position. The
door stays open by
itself, yet the proper
temperature is
in
the oven.
“’’’’’’’<
5. Press the BROIL
button and turn the SET knob until your choice
of HI BROIL or LO BROIL is
Always use the rack so the fat drips into the broiler
pan: otherwise the juices may become hot enough
6. Turn food
once
broiling. Time foods
catch fire.
Position shelf on recommended shelf position as
in the Broiling Guide.
7.
Serve food immediately,-leaving pan outside oven
to cool during meal for easiest cleaning.
for first side
to
Guide.
Turn food, then use times given for second side as
a guide to preferred doneness. (Where 2 thicknesses
and times are given together, use first times given
for thinnest food.)
. When finished broiling, push the CANCEL button.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack.
—
However, you must mold the foil tightly to the rack and cut slits in it just
like the rack.
Without the slits, the foil will prevent 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.
Questions & Answers
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 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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