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Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide. Most
broiling is done on C position, but if your range
is connected to 208 volts, you may wish to use
a higher position.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and the broiler rack.
However, 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 the 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 the
meat with tongs; piercing the meat with a fork
allows juices to escape. When broiling poultry or
fish, brush each side often with butter.
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Turn the food only once during broiling. Time the
foods for the first side according to the Broiling
Guide. Turn the food, then use the times given for the
second side as a guide to the preferred doneness.
4. Leave the door open
to the broil stop position.
The door stays open by
itself, yet the proper
temperature is maintained
in the oven.
5. Turn the OVEN SET and
the OVEN TEMP knobs to
BROIL. Preheating the elements is ~]!jt necessary.
6. When finished broiling, turn the Ol"EN1 SET knob
to OFF. Serve food immediately, leaving the broiler
pan and rack outside the oven to cool during the
meal for easiest cleaning.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element for
food in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn the food only once during broiling. You may
need to move the food to a higher shelf position.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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