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Broilingiscookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Followthese
stepstokeepspatteringand
smokingtoa minimum.
Step 1:Ifmeathas tit orgristlenear
edge,cutverticalskwhesthrough
bothabout2°apart.Ifdesired, fat
maybetrimmed,leavinglayer
aboutI/$'' thick.
Step2: Placemeatonbroilerrack
in broilerpanwhichcomeswith
range.Always useracksofhtdrips
intobroilerpan;otherwise juices
maybeccmwhot enough tocatchfire.
Skp3:~itionshetionm~eti~
shelfpositionas suggested i nlhding
Guideonoppositepage. NIostbroiling
Step
(i:Thrnfoodonlyonceduring
cooking.Timefoodsforfirstside
per BroilingGuide.
lhrnfood, thenusetimesgivenfor
secondsideasa guidetopreferred
doneness.(Wheretwothicknesses
andtimesaregiventogether, u se
firsttimesgivenforthirmestfood.)
SteO'7: Whenfinishedbroiling,
pushtheovenCANCELbuttoi.
Servefdimrnediately, andleave
panoutsideoventocoolduring
mealforeasiestcleaning.
isdoneon-Dposition.
use
St.eB4: L eave doorz@ra fewinches
(ex~ept w henbroili~gchicken).
Thedoorstaysopenbyitself,yetthe
propertemperatumis m aintained in
theoven.
Step!%Pressthe13R01Lb@tonand
turnthe SETknobuntilyourchoice
ofHI13NXLor LOBROILis
displayed. N ote:Chickenandham
arebroikd at LOBROILin orderto
cookfoodwithoutover-browning
it.
L If desired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilfor' b roiling.
ALWAYS B ECERXAIN'lDMOLD
l?OILTHOROUGHIX~
BFNXLERRACK, ANDSLIT
~~~L~ CO~~~~
~TH
SLITSIN RACK.Broilerrackis
designedto minimizesmokingand
spattering,andto keepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTp$aceasheetof
aluminumfoi!on shelf.Todo so
mayresultin improperlycooked
foods,damageto ovenfinishand
increasein heatonoutsidesurfaces
oftheoven.
Q.
my
should I leavethe door
closedwhen broiling chicken?
A. Chickenistheonly food
recommendedforclosed-door
broiling.This isbgcausechickenis
relativelythickerthanotherfoods
youbroil. Closingthe doorholds
moreheatin theovenwhichallows
chickento cookevenlythroughout.
Q.
men
broiling,
is if IIMcessary
to
dwys use
a
rack
in
the
pm?
A. Yes.Usingthe rack suspends
therneatover thepan. Asthemeat
"
cooks,thejuicesfidlintothepan,
—
thuskeepingmeatdrier. Juices
are protectedbythe rack andstay
cgoler,thus preventing excessive
spatter and smoking. ,
Q. Should I
sdt
the
meat
before
broiihg?
A. No. Saltdrawsoutthejuices
and allowsthemto evaporate.
Alwayssalt aftercooking.Turn
meatwithtongs;piercingmeat
with a fork alsoallowsjuicesto
escape.Whenbroilingpoultry
or fish, brush eachsideoften
withbutter.
Q.
Why are my meats
not
turning
out
a s
brownas theyshould?
A. In someareas,the power
(voltage) to the rangemaybe low.
In thesecases,preheatthe broil
unit for 10minutesbeforeplacing
broilerpan withfoodin oven.
Checkto see if youare usingthe
recommendedshelfposition.Broil
for longestperiodof time indicated
in the BroilingGuide.'Ibrnfood
onlyonceduringbroiling.
Q. Do I need
to
grease my
ibroikr
rack
to
prevent
meat
fkwnsticking?
A. No. The broilerrack is designed
to reflectbroilerheat, tlwwkeeping
the surfiicecoolenoughto prevent
meatsticking tothesurhce. However,
sprayingthebroilerracklightlywith
.
a vegetablecookingspraybefore
cookingwill makecleanupeasier. '
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