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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 trimmed,
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 drips
into broiler pan; otherwise juices
may become hot enough to
catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on C position, but
if your range is connected to 208
Volts, you may wish to use a
higher position.
Step 4: Leave door open to the
broil stop position (except when
broiling chicken). The door stays
open by itself, yet proper temperature
is maintained in the oven.
Step
5: Press BROIL pad.
Step
6: Select LO Broil (450°F.)
by tapping INCREASE pad once.
Select HI Broil (550°F.) by tapping
INCREASE pad twice.
To change from HI Broil to LO
tap DECREASE pad once.
Step
7: Turn food only once
during cooking. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to prefemed
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step
8: When Broiling is
completed press CLEAWOFF.
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line
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.
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.
Questions & Answers
Q. Why should 1 leave the door
closed when broiling chicken:)
A. Chicken is the only I'OOCI
recommended for closed-(loor
broiling. This is because chicken ii
relatively thicker thun other l"()(>~ls
you broil. Closing the door Ilolds
more heat in the oven which al I(>ws
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to
always use a rack in the pan'!
A.
Yes. Using the rack suspcn(ls
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. Juices ut'c
protected by the rack and s[ay'
cooler, thus preventing exccssivc
spatter and smoking.
Q. Should
meat
I salt the
broiling?
A. No. Salt draws out the juices
and allows them to evapora~e.
Always salt after cooking,
meat with tongs; piercing meat
with a fork also allows juices 10
escape. When broil ing poul[ry or
fish, brush each side often
with butter.
Q. Why are my meats not turning
out as brown as they should'?
A. In some areas, the p(~wcr
(voltage) to the range may bc Ic)vv.
In these cases, preheat the broil
unit for 10 minutes bel'ore placing
broiler pan with food in oven.
Check to see if
recommended shelf position. [3roil
for longest period of time indicated
in the Broiling Guide. Turn l'~)(~d
only once during broiling.
Q. Do 1 need to grease my broiler
rack to prevent meat f'rorn
sticking?
A. No. The broiler rack is dcsigne~l
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the
However, spraying the broiler rack
lightly with a vegetable cookin:
spray before cooking wil I nlake
cleanup easier.
before
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