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the food. Your oven has a convenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and rack that allow dripping fat
to drain away from the foods and be kept away from
the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the broiler compartment-A (bottom
of broiler compartment), B (middle) and C (top).
How to Broil
1. If the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about l/8-inch thick.
2. Remove the broiler pan and rack from the broiler
compartment and place the food on the rack.
3. Pull out the drawer and position the broiler pan in
the compartment placing the sump area of the
broiler pan to the front of the drawer.
Use of Aluminum Foil
can use aluminum foil to line
You
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.
Broiling Tips
Use tongs to turn meat over—pierced meat
loses juices.
Questions and Answers
Q. Why are my meats not turning out as brown
as they should?
A. Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
-Q. Should I salt the meat before broiling?
. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork also
allows the juices to escape. When broiling poultry
or fish, brush each side often with butter.
Both the oven and broiler compartment doors
should be closed during broiling.
Turn most foods once during broiling; (the exception
is thin fillets of fish; oil one side, place that side down
on the broiler rack and cook without turning until
done). Time the foods for about one-half of the total
cooking time, turn the food, then continue to cook to
the preferred doneness.
Placing food closer to the flame increases the exterior
browning of food, but also increases spattering and
the possibility of fats and meat juices igniting.
4. Close the broiler door.
5. Press the BROIL pad.
6. When broiling is finished, remove the broiler pan from
the compartment and serve the food immediately.
Leave the pan outside the compartment to cool.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
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.
Steaks and chops should beat least l-inch thick for
best broiling results. Pan broil thinner ones.
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 the meat drier. Juices are
protected by the rack and stay cooler, thus
preventing excessive spatter and smoking.
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of the drawer.
(continued next page)
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