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Broilingis cooking food byintense
radiantheat from the upper unit in
the oven. Most f~shand tender cuts
of meat can be broiled. Follow
these steps to keep spatteringand
smokingto a minimum.
Step 1: If meat has fator gristlenear
edge, cut vertical slashes through
both about 2" apart. If desired, fat
may be trimmed, leavinglayer
about 1/8"thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Alwaysuse rack so fat drips
into broiler pan; otherwisejuices
maybecomehot enoughto catchfire.
S&p3: Msitionshelfon recommended
shelfpositionas su~ested in Brofling
Guide on opposite page. Most
broiling is done on C position, but
if your range is connected to 208
volts, you may wish to use higher
position.
Step 4: Leavedoor ajar a few inches
(except when broiling chicken).
The door staysopen by itself, yet
the proper teinperature is maintained
in the oven.
Step 6: ~rn foodonly once during
cooking. Time foodsfor first side
per BroilingGuide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thichesses
and times are given together,use
first times given for thinnest food.)
Step % Turn OVEN SET knob
to OFF. Serve food immediately,
and leavepan outsideovento cool
during meal for easiest cleani~lg.
use of Alminum
Fail
I
/1
1. If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN~ MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL ~ CONFORM WITH
SLITS IN RACK. Broiler racks are
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stoppingfat
and meatjuices from draining to
the broi~erpan preventsrack from
serving its purpose, andjuices may
become hot enough to catch fire.
2. DO N~ place a sheet of
aluminum foilon shelf. Todo so
mayresultin improperlycooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
3. If desired, a sheet of aluminum
foil may be used on floor of the oven
u~zderthebake unit. BE CERTAIN
FOIL DOES PJOT'~OUCH
BAICE
UINJIT.
Aluminum foil used in this
waymay slightlyaffecttie browning
of some foods. Ci12F~ge foil when it
beconles Soiled.
Questions
&Amwers
Q.
Wily
sbo[~ld
I leave tlBe
door
closed
&hen
broiling
Chieiken?
A, Chicken is the only food
recommendedfor closed-door
broiling. This is because chicken is
relativelythickerthan other foods
you broil. Closingthe door holds
more heat in the oven which allows
chickento cook evenlythroughout.
Q. W'henbroiling, 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 preventingexcessive
spatter and smoking.
Q. should I salt the meat before
broiling?
A. No. Salt drawsout thejuices
and allowsthem to evaporate.
Alwayssalt afier cooking. Turn
meat with tongs; piercing meat
with a fork also allowsjuices to
escape. When broiling poultry
or fish, brush each side ofien
with butter.
Q. my ~~emy m=~ ~~t tRR~Bti~g
out as brown as they should?
A. In some areas, the power
(voltage)to the range maybe low.
In these cases, preheat the broil
unit for 10minutes 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 I need to grease my broi~~r
rack to prevent maa%t from stic!hg?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enoug]~to prevent
meat stickingto'hesurface, However,
sprayingtile broiler rack lightly with
a vegetable cooking spraj~before
cooking will
makecleanupeasier.
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