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BROILING
Broiling is cooking food by intense radiant heat from the
upper broil 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.
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 layer
about 1/8 inch thick.
Place the meat on the broiler grid in the broiler
pan. Always use the grid so fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch fire.
Position the shelf on the recommended shelf position
as suggested in the Broiling Guide. Most broiling is
done on C position, but if your range is connected to
208 volts, you may wish to use a higher position.
Leave the door open to the
broil stop position. The door
stays open by itself, yet proper
temperature is maintained in
the oven.
Turn the food using tongs only once during cooking.
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 the preferred doneness.
Questions & Answers
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the
range may be low. In these cases, preheat the
broil element for 10 minutes before placing the
broiler pan with food in the 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. You may need to move the food to a
higher shelf position.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat with a fork also allows juices to escape. Turn
meat with tongs instead of a fork.
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 the meat drier. Juices are protected by
the grid and stay cooler, thus preventing excessive
spatter and smoking.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and 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 fat and meat
juices from draining into 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.
Roasting
Roasting Guide
Br
oiling
How to Set Your Oven for Broiling
1. Turn the OVEN CONTROL knob to BROIL.
2. Turn the OVEN CONTROL knob to OFF when broiling is finished.
