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CONVENTIONAL OVEN
———
Broiling is cooking foods by intense radi-
ant heat from the upper unit in the oven.
Most fish and tender cuts of meat can be
broiled. Follow these steps to keep spat-
tering and smoking to a minimum.
9. If meat has fat or gristle near edge, cut
vertical slashes through both about 2-in.
apart. If desired fat may be trimmed, leav-
ing a layer about ~-in. thick.
2. Place meat on broiler rack in broiler
pan which comes with range. Always use
rack so fat drips into broiler pan; other-
wise juices may become hot enough to
catch fire. Aluminum foil may be used to
line broiler pan and rack. But, be CER-
TAIN to cut openings in foil, to corre-
spond with rack so fat drips into pan
below. See note below before marinating
and using barbecue sauce.
3. Letters on oven wall, and chart below,
indicate where to position shelf for best
browning while cooking inside of food to
desired doneness. Placing food closer to
top of oven increases smoking, spattering,
exterior brown on meat and the possibility
of fats on foods catching fire.
4. LEAVE DOOR AJAR about 3 inches
—door stays open by itself, and keeps
heating unit at proper temperature for
broiling.
5. SWITCH
OVEN SET and OVEN
TEMP CONTROLS TO BROIL. Pre-
heating unit is not necessary.tt
6. Turn food only once during cooking.
Time foods for first side as on chart. Turn
food, then use times given for second side
as a guide to preferred doneness. (Where
two thickrwsses and times are given to-
gether, use first times given for thinnest
food. )
7. Turn oven off, serve food immediately,
leave pan
outside
oven to cool during meal
for easiest cleaning.
Cooking times given are approximate and
should be used only as a guide; they are
based on meat at refrigerator temperature
when placed in oven.
t't~o?~:
If your range is
being
operated on low power (voltage), broiled foods may be
lighter brown than expected, even though directions have been carefully followed.
Browning can be improved as follows:
1, Follow directions given on this page for setting up the oven, preparing food,
setting controls and leaving door ajar.
2. Preheat the broil unit fgr 10 minutes with food and broiler pan outside the oven.
3. Place food in oven, leave door ajar and time first side of food as directed. Turn
food and time second side, BUT for the LONGEST time given on the chart for
your particular food type, thickness, etc.
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