Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most
and tender cuts
of meat can be broiled. Follow
these
steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle near
cut vertical slashes
e
Questions &
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
about 2“ apart. If
Step 6: Turn food only once
may be trimmed, leaving layer
cooking. Time foods for first
more heat in the
which allows
about 1/8” thick.
Guide.
chicken to cook evenly throughout.
Step 2: Place meat on broiler rack
Turn food, then use times given for
Q. When broiling, is it necessary
in broiler pan which comes with
second side as a guide to preferred
range. Always use rack so fat drips
doneness. (Where two thicknesses
into broiler pan; otherwise juices
and times are given together, use
may become hot enough to catch
first times given for thinnest food.)
Position shelf on recommended
Step 7: Turn OVEN SET knob
shelf position as
in Broiling
to OFF. Serve food immediately,
Guide on opposite page. Most
and leave pan outside oven to cool
broiling is done on-C position, but
if your range is connected to 208
volts, you may wish to use higher
position.
during meal for easiest cleaning.
Use of Aluminum Foil
1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
Step 4: Leave door ajar a few inches
ALWAYS BE CERTAIN
MOLD
(except when broiling chicken).
FOIL THOROUGHLY TO
unit
10 minutes before placing
broiler pan with food in oven.
The door stays open by itself, yet
BROILER RACK, AND SLIT
Check to see if you are using the
the proper temperature is maintained
FOIL
CONFORM WITH
SLITS IN RACK. Broiler rack is
recommended shelf position. Broil
in the oven.
for longest period of time indicated
designed to minimize smoking and
in the
Guide. Turn food
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 also 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 range maybe low.
In these cases, preheat the broil
❑
●
●
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
.*
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO
place
aluminum foil on shelf. To do so
Step 5: Turn both OVEN SET and
may result in improperly cooked
OVEN
knobs to BROIL.
foods, damage to oven finish and
Preheating units is not necessary.
increase in heat on outside surfaces
(See notes in Broiling Guide.)
of the oven.
only once
broiling.
Q. Do I need to grease my broiler
rack prevent
from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat 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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