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Broiling
Broilingis cookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Followthese
stepsto keepspatteringand
smokingtoa minimum.
Step1:If meathasfator gristienear
edge,cutverti~~slashesthrough
bothabout2"apart.If desired,fat
maybetrimmed,leavinglayer
about1/8"thick.
Step2: Placemeaton broilerrack
inbroilerpanthatcomeswith
range..Mways u seracksofatdrips
in~o broilerpan;otherwise juices
maykome hotenough tocatchfire.
Step3:PbsitionsheEon mmmendd
shelfpositionassuggested i nBroiling
Guide onoppsitepage.Mostbroiling
isdoneon@position.
I
1
,..
Step4: Leavedoorajara fewinches
(except w henbroilingchicken).
~heioor staysopenbyitself,yettie
propr
@mpera@re
ismahtainedin
theoven.
Step5: PresstheBROILbuttonand
turntheSEThob untilyourchoice
ofHIBROILor LOBROILis
displayc~.
Note:Chickenandham
arebroiledat LOBROILinorderto
cookfoodwithoutover-browning i t.
_,—. . ....—.-.--.——.———
—.!
.._,
—.
.
Step6: firn foodonlyonceduring
cooking.Timefoodsfor firstside
perBroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideas a guideto preferred
doneness.(Wheretwothicknesses
andtimesaregiventogether, u se
firsttimesgivenforthinnestfood.)
Step%Whenfinishedbroiling,
pushtheCANCELbutton.Serve
foodimmediately, a ndleavepan
outsideoventocoolduringmed
foreasiestcleaning.
use of Aluminum
Foil
1. If desired,broilerpanmaybe
linedwithfoil,andbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYS B ECERTAIN ~ MOLD
FOILTHOROUGHLY ~
BROILERWCK, ANDSLIT
FOIL~ CONFORMWTH
SLITSIN RACK.Broilerrackis
designedto minimizesmokingand
spattering,andto keepdrippings
coolduringbrofling.Stopping fat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehot enoughtocatchfire.
2. DON~ placea sheetof
alutinum foilon shelf.Todo so
mayresultin improperlycooked
foods,damagetoovenfinishand
increasein heatonoutsidesurfaces
oftheoven.
Questiom
&
Answers
Q.
why should
I leavethe door
closed
when broiling chicken?
A. Chickenis theonlyfood
recommended for closed-door
broiling.This is becausechickenis
relativelythickerthanotherfoods
youbroil. Closingthedoorholds
moreheatin theoven,whichallows
chickento cookevenlythroughout.
~. When
broiling,
i$ it ~~C~SS~~y
~0
alwaysuse a rack in the pan?
A. Yes.
Usingtherack suspends
the meatoverthepan. Asthemeat
cooks,thejuicesfallintothe pan,
thuskeepingmeatdrier.Juices
are protectedby therack and stay
cooler,thuspreventing excessive
spatterand smoking.
Q. $houid I
salt the meat b~for~
broiling?
A. No.
Saltdrawsoutthejuices
andallowsthemto evaporate.
Alwayssdt aftercooking.Turn
meatwithtongs;piercingmeat
witha fork alsoallowsjuicesto
escape.Whenbroilingpoultry
or fish,brush eachsideofien
withbutter.
Q. Why are my
meats not turning
out as brown as they should?
A. In someareas,the power
(voltage) t o the rangemaybe low.
In thesecases,preheatthe broil
unitfor 10minutesbeforeplacing
broilerpanwith foodin oven.
Checkto see if youareusingtie
recommendedshelfposition.Broil
for longestperiodoftime indicated
in theBroilingGuide.Turn food
only onceduringbroiling.
QJDo I need to
gr~as~my broi~~r
mck b preventmat fmm Stichg?
A. No. Thebroilerrack is designed
to reflectbroilerheat,thus keeping
the surfacecoolenoughto prevent
meatstictig totie sutiace.However,
sprayingthebroilerracklightlywith
a vegetable coohng spraybefore
tooting will makecleanupeasier.
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