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Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish 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
edge, cut vertical slashes through
both about 2" apart. If desired, fat
may be tri_mned, leaving layer
about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat &ips
into broiler pan; otherwise juices
may' become hot enough to catch fire.
Step3: Position shelf on recommended
shelf position as suggested in Broiling
Guide on opposite r}a_eoMost broiling
is done on-C position,
but if your
range is connected to 208 volts, you
may wish to use higher position.
Step 4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet the
proper temperautre is maintained in
the oven.
Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Preheating units is not necessa U.
(See notes in Broiling Guide. )
iE
Step 6: Turn I_od only once during
cooking. Time foods Ibr first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness.
(Where two thicknesses
and tinres are given together, use
first times given for thimlest food.)
Step 7: Turn OVEN" SET knob
to OFF. Selwe food immediately,
and leave pan outside oven to cool
during meal l\}r 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.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY
TO
BROILER
RACK, AND SLIT
FOIL TO CONFORM
WITH
SLITS IN"RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and nreat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Questions & Answers
Q. Why should I leave the door
closed when broiling
chicken?
A. Chicken is the only food
reconmlended
for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When
broiling,
is it necessary
to ahvays use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the nreat
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 thenr to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poult W
or fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as the), should?
A. In some areas, the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
reconrmended
shelf position.
Broil
lbr longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my broiler
9
rack to present
meat from sticldng.
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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