BROILING
Broiling is cooking food
intense radiant heat from
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.
1.
If the meat has fat or gristle near edge, cut vertical
slashes through both about inches apart.
desired,
may be trimmed, leaving layer
OVEN TEMP
1/8 inches thick.
—
Turn the OVEN SET
to
Turn the
2.
Place the meat on the broiler rack in the broiler pan
which comes with the range. 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 Broiling Guide. Most
broiling is done on C position. but if your range is
connected to 208 volts, you may wish to use
higher position.
4. Leave the door open to the broil stop position. The
door stays open by itself, yet
temperature is
maintained in the oven,
OVEN TEMP
to
Preheating units is
necessary. (See
in Broiling Guide. )
Turn food only once during cooking. Time foods
for first side according to the Broiling Guide. Turn
food, then use
given for second side as
guide to preferred doneness. (Where
thicknesses and times are given together, use first
times given for thinnest food.)
7. Turn the OVEN SET knob and the OVEN TEMP
knob to OFF. Serve food immediately, and leave
the pan outside oven
during meal for easiest
cleaning.
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
juices could become hot enough to
‘
it just like the rack.
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
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.
are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
the
broiling?
A. No.
Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn meat
tongs;
with a
juices to escape. When broiling poultry or fish,
brush each side often with butter.
Why are my meats
turning out as brown as
A.
some areas. the power (voltage) to the range
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.
grease
broiler
to
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
vegetable cooking spray before cooking
make
cleanup easier.
18
