Table of Contents
Advertisement
. .... .................. . ,-—.—..
.——.———.—. .——————
.———
.
see
Broiling on page 21.
—_
Broilingis cookingfoodbyintense
.
radiantheatfromthe upperunitin
theoven.Mostfish and tendercuts
of m,eat c an be broiled.Follow
thesestepsto k~epspatteringand
smokingto a minimum.
Step 1:If meathasfator gristlenear
edge,cut verticalslashesthrough
bothabout2" apart. If desi~ed, f at
maybe trimmed,leavinglayer
about1/8"thick.
Step 2: Placemeaton broilerrack
in broilerpan whichcomeswith
range.Alwaysuserack so fatdrips
intobroilerpan; otherwisejuices
maybecomehotenoughto catchfire.
S&p3:Wsition she~on~commended
shelfposition assuggested inBroiling
Guideon page21.Mostbroilingis
doneon C position,but if your
rangeis connectedto 208volts,you
naywishto use higherposition:
I
Step4: Leavedoorajar a fewinches
(exceptwhenbroilingchicken).
Thedoor staysopenby itself,yet
thepropertemperature is maintained
in theoven.
Step 5:
Turn
bothOVENSETand
OVENTEMP knobstOBROIL.
_.; Preheatingunitsis not necessary.
(Seenotesin BroilingGuide.)
Step 6: firn foodonlyonceduring
cooking.Timefoodsfor firstside
per BroilingGuide.
~m food,thenusetimesgivenfor
secondsideas a guideto preferred
doneness.(Wheretwothicknesses
andtimesare giventogether, u se
first.timesgivenforthinnestfood.)
Step %TurnOVENSETknob
to OFF.Servefoodimmediately,
and leavepan outsideovento cool
duringmealfor easiestcleaning.
UseofAIuminum Foil
1. If desired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYS B ECERTAIN ~ MOLD
FOILTHOROUGHLY ~
BROILERRACK,ANDSLIT
FOIL~ CONFORMWITH
SLITSIN RACK.Broilerrackis
designedto minimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stopping fat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplacea sheetof
aluminumfoilon shelf.Todo so
mayresultinimproperlycooked
foods,damageto ovenfinishand
increasein heatonoutsidesurfaces
oftheoven.
19
Questiom&Answers
Q. Why should
I
leavethe door
closedwhenbroilingchicken?
A. Chickenis theonlyfood
recommended forclosed-door
broiling.Thisis becausechickenis
relativelythickerthanotherfoods
youbroil. Closeddoorholdsmore
heatin oven,so chickenmaybe
broiledbut well-doneinside.
Q. Whenbroiling,is it necessary
to alwaysuse a rackin the pan?
A. Yes.Usingtheracksuspends
the meatoverthepan. Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
are protectedbytherack andstay
cooler,thuspreventing excessive
spatterand smoking.
Q. Should1saltthemeatbefore
broiling?
A. No. Saltdrawsoutthe juices
and allowsthemto evapor~te.
Alwayssaltafiercooking.Turn
meatwithtongs;piercingmeat
witha forkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish, brusheachsideofien
withbutter.
Q.Whyaremymeatsnotturning
outas brownas theyshould?
AeIn someareas,thepower
(voltage) t o the rangemaybe low.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodin oven.
Checkto see if youare usingthe
recommendedshelfposition.Broil
for longestperiodoftimeindicated
in the BroilingGuide.Turnfood
onlyonceduringbroiling.
Q. Do I needto greasemybroiler
racktoprevent m mtfmmsticking?
A. No. Thebroilerrack is designed
to reflectbroilerheat,thuskeeping
the surfacecoolenoughto prevent
meatsticking tothesurface. H owever,
spraying thebroilerracklightlywith
a vegetablecookingspraybefore
cookingwill makecleanupeasier.
1
(contintted ne.rtpage)
b
-–.
-
Advertisement
Table of Contents
