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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 fiat or gristle
near edge, cut vertical slashes
through both about 2 inches apart.
If desired. fiat may be trimmed,
leaving layer about 1/8 inch thick.
Step
2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so Pdtdrips
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.
Step 4: Leave door open to
the 'broil stop position. The door
stays open by itself, yet proper
temperature is maintained in
the oven.
Step
5: Turn OVEN CONTROL
knob to BROIL. Be sure to set the
knob all the way to the stop in the
BROIL section of the knob.
Step 6: Turn food only once during
broiling. Time foods for first side
per Broiling Guide. Turn food, then
use times given for second side as a
guide to preferred doneness.
(Where two thicknesses and times
me given together, use ~lrst times
given for thinnest food.)
Step 7: When finished broiling,
turn OVEN CONTROL knob to
OFF. 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 Ike
your broiier pan and broiler rack.
l+mvs'.w:. 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. When broiling, is it necessary
to always use 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 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 them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices 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 range maybe low.
In these cases, preheat the broil
unit for 10 minutes before placinU-
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.
Q. Do I need to grease mu broiler
rack to prevent meat fro&
S:icking :
A. 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, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.
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