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BROILING
Broiling
is cooking
by direct
heat from the upper element.
The oven door should remain
opened
to the
broil
stop
position
during broiling.
It is not necessary
to preheat
the oven when
broiling.
Use the broiler pan and grid that
came with your range.
Both are designed
for
proper drainage
of fat and liquids.
Foil must be molded tightly
to the grid and slits cut into
the foil to match
those of
the grid. This allows fats and
liquids
to drain
into
the
broiler pan, preventing
fire
and excessive
smoke.
Always
remove
the pan
and grid from the oven.
Storing
or forgetting
a
soiled broiler pan in the
oven is a potential smoke
or fire hazard.
The U.S. Department ofAgriculture notes that meat
cooked rare is popular, but meat cooked to only
140°F (rare) means that some poisoning
organisms may survive.
The closer you place foods to the broil element,
the faster foods brown on the outside yet remain
red to pink in the center.
Moving meats awayfrom the elementwill allowthe
meat to cook to the center while browning on the
outside. Using this positioning, cook side l at least
2 minutes longer than side 2. If your oven is
connected
to 208 volts, you may want to use a
higher rack position and/or broil foods longer.
The size, weight, thickness, starting
temperature and your preference of the doneness
of the meat will affect broiling. This chart is based
on meats at refrigerator temperature.
RACK
POSITION
3
3
•
Choose
tender cuts of meat at least 3/4"
thick for broiling.
•
Trim the outerlayeroffat,
slit the edges to
keep meats from curling.
• Always use tongs to turn meats.
Piercing
meat allows juices to escape.
Salt the first side
of meats just
before
tuming,
the second side just before
serving.
Brush chicken and fish with butter
several times as they broil.
•
Chicken and fish should be placed
on the
grid skin side down. For fish, lightly grease
the grid to prevent sticking.
TO SET BROIL:
1. Set the 0 VEN CONTROL
KNOB
to BROIL.
OFF
2. When broiling
is finished,
turn the OVEN
CONTROL
KNOB
to the "OFF'position.
12
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