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. .
Broilingis cookingfoodbyintense
radiantheat from. t he upperunitin
theoven.Mostilsh and tendercuts
ofmeat can be broiled. Followthese
stepsto keep spatteringand
smokingto a minimum.
Step ~:~fmeathas fat or gristlenear
edge,cut verticalslashesthrough
bothabout2"apart. If desired, fat
maybe trimmed, leavinglayer
about 1/8"thick.
Step 2: Place meat on broilerrack
in broiler pan which comes with
range. Alwaysuse rack so fatdrips
intobroiler
pan;
otherwisejuices
maybecomehotenoughtocatchfire.
S@p3:Position she~on~ommended
shelfpositionas suggestedinBroiling
Guideon page 19.Most broilingis
doneon C position,but if yourrange
is connect~dto 208 volts,youmay
wish to use higherposition.
i
I
L —
StSp4: Le:~ve d oor ajar a fewinches
(exceptwhen broiling chicken).
The cioorstaysopen by itself, yet the
properten~pcrattlrc is maintainedin
[heoven.
Step 6: Turn foodonlyonceduring
cooking.Time foodsfor first side
per BroilingGuide.
Turn food, then use timesgivenfor
second sideas a guidetopreferred
doneness. (Wheretwothicknesses
and timesare giventogether,use
first timesgivenfor thinnestfood.)
Step %Turn OVEN SET knob
to OFF. Servefood immediately,
and leavepan outsideovento cool
during meal for easiestcleaning.
use of Aluminum
Foil
I
/
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1
1. If desired, broiler pan maybe
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN~ MOLD
FOIL THOROUGHLY ~
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smokingand
spattering, and to keep drippings
cool during broiling. Stoppingfat
and rneatjuices from draining to
the broiler pan preventsrack from
serving its purpose, a~~djuices may
become hot e[~oughto catch fi~e.
2. DO PJOTplace a si~eetof
aluminum foil o]~shelf, Todo so
r]~ay result in improperly cooked
fo(lds,damage to oven f~nishand
incrczsc i~li~c~t o n outside surfaces
r,~
()~" ~ ;~f: ~ ;l;lt: n .
Questiolw
&
Am%'ers
Q. why shouldI leavethe door
closed
%Ilen
b roiling
Chicken?
A. Chicken is the only food
recommendedfor closed-door
broiling. This is because chicken is
relativelythicker than other foods
you broil. Closingthe door holds
more heat in the oven, which
allowschicken to cook evenly
throughout.
Q. when broiling, is it necessary
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 keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventingexcessive
spatter and smoking,
Q. Should 1 salt
themeat before
broiling?
A. No. Salt draws out the juices
and allowsthem to evaporate.
Alwayssalt after cooking. Turn
meat with tongs; 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 tur~ling
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 10minutes before placing
broiler pan with food in oven.
Checkto see if youare usingthe
recommendedshelfposition.Broil
for longestperiodof time indicated
in theBroilingGuide.Turn food
onlyonceduringbroiling.
Q. Do I need to grease lny b~oiler
meiito preventmwt fl"oim Sticlting?
A.
~G.
The broilerrack is designed
to reflectbroile~heat, thus keepi~~g
the surfacecooleI~ougl~. to prevent
meatsticking tothesurface.However,
s~~raying thebroilerrack lig!~tiy w ith
a vegetablecookingspraybe!ere
cooking wil}make Cleafiu.peasic~.
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