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Broiliqg is cookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcan bebroiled.FO11OW
thesestepsto keepspattering and
smoking to a minimum.
Step1:If meathasfator gristlenear
edge,cutverticalslashesthrough
bothabout2"apart.If desired,fat
maybetrimmed,leavinglayer
about1/8"thick.
Step2: Placemeaton broilerrack
inbroilerpan whichcomeswith
range.Alwaysuseracksofatdrips
intobroilerpan;otherwise juices
maybecome hotenough to catchfire.
!%ep3: Fbsition s helfonrecommended
shelfposition assuggested i nBroiling
Guideon oppositepage.Most
broilingis doneon C position,but
if yourrangeis connectedto208
volts,youmaywishto usehigher
position.
Step4:
Leavedoorajar a fewinches
(exceptwhenbroilingchicken).
Thedoor staysopenby itself,yet
thepropertemperature is maintained
intheoven.
Step 5: Turn bothOVENSET and
OVENTENIPknobsto BROIL.
Preheatingunitsis not
notes
in Broiling Guide.)
Step 6:
Turnfoodonlyonceduring
cooking. T imefoodsfor firstside
per BroilingGuide.
Turnfood,thenusetimesgivenfor
secondsideas a guideto preferred
doneness. ( Wheretwothicknesses
andtimesaregiventogether, u se
firsttimesgivenforthinnestfood.)
Step
7:TurnOVENSETknob
to OFF.Servefoodimmediately,
andleavepanoutsideovento cool
duringmealforeasiestcleaning.
1.
If desired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYS B ECERTAIN TOMOLD
FOILTHOROUGHLY TO
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSIN RACK.Broilerrackis
designedto minimizesmokingand
spattering, a ndtokeepdrippings
coolduringbroiling.Stopping fat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughto catchfire.
2. DONOTplaceasheetof
aluminumfoilonshelf.TO do so
mayresultin improperlycooked
foods,damagetoovenfinishand
increaseinheaton outsidesurfaces
oftheoven.
28-
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Q. why
$hdd
~
k!W$2
the
dOOl?
closed when broilingchicken?
Chickenistheonlyfood
recommended f orclosed-door
broiling. T hisisbecausechickenis
relatively thickerthanotherfoods
youbroil.Closingthedoorholds
moreheatin theovenwhichallows
chickento cookevenlythroughout.
Q. When broiling,is it necessary
to alwaysuse a rack in the pan?
A. Yes.Usingtheracksuspends
the meatoverthepan.Asthemeat
cooks,thejuicesfti intothepan,
thuskeepingmeatdrier.Juices
are protected bytherackandstay
cooler,thuspreventing excessive
spatterandsmoking.
Q. Should I sait the meat before
broiling?
Saltdrawsoutthejuices
andallowsthemto evaporate.
Always saltaftercooking. ' lhrn
—
meatwithtongs;piercingmeat
witha forkalsoallows juicesto
—
escape.Whenbroilingpoultry
or fish,brusheachsideoften
withbutter.
Q.
Why
are my meats not turning
out as brown as they should'?
In someareas,thepower
(voltage) t o the rangemaybe low.
In thesecases,preheatthe broil
unitfor 10minutesbeforeplacing
broilerpanwithfoodin oven.
Checkto seeif youare usingthe
recommended shelfposition.Broil
for longestperiodoftimeindicated
in the BroilingGuide.Turnfood
onlyonceduringbroiling.
Do
I
need to grease my broiler
rackto preventmeatfrom sticking?
A. No.
Thebroilerrack is designed
to reflectbroilerheat, thuskeeping
the surfacecoolenoughto prevent
meatsticking tothesurface. H owever,
spraying thebroilerracklightlywith
a vegetablecookingspraybefore
~
cookingwill makecleanupeasier.
;l
"w
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