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J
BROILING
I
UTENSILS - Broiling panandgrid (included in
an excessive amountof smoke,the rack
oven)anddeepmetalpanwithrack.
has beenplacedtoo closeto the broiler.
BROILING M ETHOD - Broilingis a methodof
c. Turnselector d ialto broil,turnthermostat
cooking tender foodsbydirectheatunderthe
dial to broil - preheatis not necessary
burner.Generally, t he distancebetween the
except for charcoalexterior with rare
meat and the burner and broiling time
interior(steaks)preheat 5 -10 minutes.
regulates degree of doneness.
d. Broiling should bedone withtheovendoor
Any steakfor broiling shouldbe at least3/,
open onelectric ovensanddoorshut o ngas
inchthick.Thinnercutswill be donebefore
ovens.
they are brownand shouldbe pan broiled
instead,
e. Followsuggested timeson broil chart-
meat shouldbe turnedonceabouthalf
Veal and Pork shouldnot be broiled;veal
way throughbroiling time.
becauseit is too lean;and porkbecauseit
requires long, slow cookingto be eaten
f. Check the doneness bycutting slit in meat
safely,
nearcenterfordesired color.
Fishneeds to bebrushed inoilbefore broiling
g. Removebroiler pan immediatelyafter
andplaced skinsidedownin greased broiler
broilingso that drippingwill not bakeon
pan.
andcausemessycleanup.
Chickenneedsto be less than 3 Ibs. and
EASY
CLEANING
occassionally bastedwith fat (will needa
lowerracksetting).
Allowto coolslightlythen:
a. Preparemeat - removeexcessfat from
1. Removebroiler pan immediatelyafter
meat and slash remainingfat being
broiling.
carefulnotto cut intomeat- thiswillhelp
excessfat to drainandkeepsmeatfrom
2. Draindrippings.
curling.
3. Sprinklewithsoapandcoverbottomwith
b. Position racksothatmeatwill beapproxi-
wetpapertowel- thiswillsoftenbakedon
mately1inch fromthebroiler. I fyounotice
foodsandmakecleanup easy.
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