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Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a minimum.
Step 1:
If meat has fat or gristle near
edge, cut vertical slashes through
both about 2" apart. If desired, fat
may be trimmed, leaving layer
about 1/8" thick.
Step
2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
shelf position as suggested in Broiling
Guide on opposite page. Most
broiling is done on C position, but
if your range is connected to 208
volts, you may wish to use higher
position.
Step
4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open by itself, yet
the proper temperature is maintained
in the oven.
Step
5: Turn OVEN SET knob to
BROIL, touch OVEN TEMP button
and turn ADJ. TIME-TEMP knob
clockwise until BROIL appears
on display. Preheating units is
not necessary. (See notes in
Broiling Guide. )
Step
6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food. )
Step 7: Turn OVEN SET knob
to OFF and touch temperature
button twice to clear BROIL from
display. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
1.
If desired, broiler pan may be
lined with foil and broiler rack may
be covered w ith foil for broiling.
ALWAYS BE CERTAIN TO M-OLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
20
Questions & Answers
Why should I leave the door
Q.
closed when broiling chicken?
A.
Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven allowing
chicken to cook evenly throughout.
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 sta~'
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
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
with butter.
Q. Why are my meats not turning
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 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
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
meat sticking to the surface. However,
spraying the broiler rack 1 ight 1 y w ith
a vegetable cooking spray before
cooking will make cleanup easier.
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