Table of Contents
Advertisement
Broiling
Broiling is cooking fbod by direct
range has u convenient compartment
below the oven li)r broiling. It also
has a specially designed broiler pan
kept uway from the high heat of'
Distance
the heat source may
pan and rack on one of three shelf'
A (bottom of' broiler compitrtmcnt),
Both the oven and broiler
compartment doors should be
closed during broiling.
How to Broil
1. If meat has fit or gristle near the
both about 2 inches apart, but don't
cut into meat. Wc recommend that
you trim fat to prevent exccssivc
smoking, leaving a layer about
l/8-inch thick.
2. Rcmove broiler pun and rack
from broiler compartment and
place food on rack.
3. Pull out drawer and position
broiler pan in compartrncnt. Placing
increases exterior
increases
browning of food," but also
spattering and the possibility of fits
4. Close broiler door and, for most
BROIL. Note: Chicken and ham
order to cook food through without
5. Turn most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods fbr
time, turn fbod, then continue to
OFF. Rcmove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool.
Broiling Tips
meat loses juices.
x
)
S
Well lx)nc
l-in. lllick
( 1- I ' Y ? Ihs. )
Well lh)nc
1 'Y-ill. thick
I -Ih. I"illc(s Ii [(1
(
Pork chops
I
Steaks and chops should be at
least 1 inch thick for
Pan broil thinner ones.
results.
Side
Position
B
7
()-7
12-1-1
x
x
best broiling
Advertisement
Table of Contents
