Broiling Tips - Roper F8858W0 Use And Care Manual

BROILING TIPS
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Your oven door should be completely closed while
broiling.
0
Use
only the broiler pan and grid that came with your
range for broiling. They are made for proper drainage of
fat and liquids and help prevent spatter, smoke or fire.
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Do not preheat when broiling. For even broiling on both
sides, start the food on a cold pan. Allow slightly more
than half the cooking time for the first side then turn the
food using tongs. If you pierce the meal with a fork, the
juices will escape.
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When brolllng frozen
meat,
use one rack position lower
;p;n, shown in the chart and up to 1% times the broiling
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Trim the outer layer of fat from steaks and chops. Slit the
fatty edges to keep the meat from curling.
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Always put the food being broiled on the proper rack
(see chart at right). Food placed too close to the broiler
may spatter, smoke or catch fire.
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For maximum juiciness, salt the first side just before tur-
ning the meat. Salt the second side just befdre serving.
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Brush chicken and fish with butter several times as they
broil. When broiling fish, grease the grid to prevent
sticking.
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Never leave a solled broiler
R
n
the pan may smoke or burn t
In the range.
Grease in
e next time the oven is us-
ed. See page 13 for tips on cleaning the broiler pan and
grid.
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Be sure you know how to put out a grease fire. See page
4.
13
COMMON BAKING'PROBLEMS & CAUSES
CAKE RISES UNEVENLY
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Ran
B
e or oven rack not
leve
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Pan
warped
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Batter spread unevenly in
pan
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Pans loo close to oven wall
or
rack too crowded
CAKE HIGH IN MIDDLE
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Too
much flour
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Oven temperature too high
~MX&lROT DONE IN
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Wrong pan size
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Oven too hot
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Pan not centered on oven
CAKE FALLS
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Too much shortening, li-
quid or sugar
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Temperature too low
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Pan too small
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z;;nndoor opened too
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Too much leavening or
stale
leavening
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&;;mixing
after adding
BOTTOM PIE CRUST SOGGY
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Filling too juicy
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Filling allowed
to stand in
pie shell before baking
* Used shiny pans
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Temperature too low at
start
of baking
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Crust and/or filling not
allowed to cool be ore filling
crust
BURNING AROUND
EDGES
OF PIE CRUST
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Oven temperature too high
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Ed es of crust too thin or too
\ hig
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Oven too full or pans to0
close together
COOKIES AND BISCUITS
BURN ON THE BOTTOM
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Oven preheat time too short
. Pan too deep or too large
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Used
dark pans
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Used wrong
rack position
FOOD NOT DONE AT
END
OF
COOKING TIME
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pvn temperature set too
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Oven too crowded
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Oven door opened too often
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Aluminum foil blocking
air
movement