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Step 6: Turn foodonlyonceduring
Broilingis cookingfoodbyintense
radiantheat fromthe upperbroil
unitin the upperoven. Mostfish
andtendercutsofmeat can be
broiled.Followthese stepsto keep
spatteringand smokingIOa
minimum.
Step 1:If meathas fator gristlenear
edge,cutverticalslashesthrough
bothabout2" apart. If desired, fat
maybe trimmed, leavinglayer
about1/8"thick.
Step2: Place meaton broilerrack
inbroilerpan whichcomeswith
oven.Alwaysuserack so fatdrips
intobroilerpan; otherwisejuices
maybecomehotenoughto catchf~e.
cooking.Timefoodsfor firstside
perBroilingGuide.
Turnfood, thenusetimesgivenfor
secondsideasa guideto preferred
doneness.(Wheretwothicknesses
and timesare giventogether,use
firsttimesgivenfor thinnestfood.)
Step 7:When finishedbroiling,
pushtheovenCANCEL button.
Servefood immediately,and leave
panoutsideovento coolduring
mealfor easiestcleaning.
/1
Step3:Position shelfonrecommended
shelfpositionas suggestedinBroiling
Guide.Mostbroilingis doneon
D position.
L If desired, broiler pan maybe
lined with foil and broiler rack may
be coveredwith foilfor broiling.
ALWAYS BE CERTAINTO MOLD
FOIL THOROUGHLY TO
Step 4: Leavedoor ajar a fewinches
(exceptwhen broilingchicken).
The door staysopen by itself, yet the
proper temperatui"e is maintainedin
theoven.
Step 5: Press the BROIL buttonand
turn the SET knob untii yourchoice
of HI BROIL or LO BROIL is
~~spl~yed. ~Ote:
Chicken and ham
iir-e broiled at LO BROIL in order to
cook food without overbrowningit.
—
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITSIN RACK. Broiler rack is
designed to minimizesmokingand
spattering, and to keep drippings
cool during broiling. Stoppingfat
and meatjuices from draining to
the broiler pan preventsrack from
serving its purpose, andjuices may
become hot enough to catch fire.
2. DO NOTplacea sheet of
aluminum foilon shelf. Todo so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
&
Answers
Q. Whyshould I leavethe door
dosed when broilingchicken?
A. Chicken is the only food
recommendedfor closed-door
broiling.This is becausechickenis
relativelythicker than other foods
you broil. Closing the door holds
'moreheat in the ~venwhich allows
chickento cook evenlythroughout.
Q. When 'broiling, i s it.newssary
to alwaysuse 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 keepingmeat drier. Juices
are protectedby the rack and stay
cooler, thus preventingexcessive
spatter and smoking.
Q. ShouEdI
saltthemeatbefore
broiling?
A. No. Salt draws out thejuices
and allowsthem to evaporate.
Alwayssalt after cooking. Turn
meat'withtongs; piercing meat
with a fork also allowsjuices to
escape. When broiling poultry
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 power
(voltage)to the oven 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.
Ae No. The broiler rack is designed
~.
to reflect broiler heat, thus keeping
the surface cool enough to prevent
...
??
meat from sticking to the surface.
. .
.
However, sprayin~ the broiler rack
,- ..
,.
lightly with a vegetable cooking
~
spray before cooking will make
-,:$;~,,
'
-:
<7,
.,, A L..,->:- ,.
., + !.,.
cleanup easier.
;..'qc~ ~
.-—~ , F'.
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