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Broilingis cookingfoodby intenseradiantheatfrom
theupperunitin theoven.Mostfishandtendercuts
of meatcanbe broiled.Followthesestepsto keep
spatteringand smokingto a minimum.
1,
If meathas fat or gristlenearedge,cutvertical
slashesthroughbothabout2 inchesapart.If
desfied,thefat maybe trimmed,leavinglayer
about1/8inchthick.
2. Placethemeaton thebroilerrackin thebroilerpan.
Alwaysuse therack so the fat dripsintothebroiler
pan;otherwise juicesmaybecomehot enoughto
catchfire.
3. Positionthe shelfon therecommended shelf
positionas suggestedin the BroilingGuide.Most
broilingis doneon C position,butif yourrangeis
connectedto
208
volts,
you maywish
to use a higher
position.
4. Leavethe door
ajar a few
inches.The
door stays
openby itself,
yet the proper
w
temperatureis
maintainedin
the oven.
OVEN
Sm
5. TurntheOVENSET(on somemodels)andthe
OWN ~MP bobs to BRO~. Preheating is
notnecessary.
6. Turnfoodonlyonceduringbroiling. T imefoods
for first sideper BroilingGuide.
Turnfood,thenuse the timesgivenfor secondside
as a guideto preferreddoneness.(Wheretwo
thicknesses and timesare giventogether, u se first
timesgivenfor thinnestfood.)
OVEN,TEMP
7. Whenfinishedbroiling,turn the OVENSETor the
OWN TEMPknobto 0~ (dependingon your
model).Servefood immediately, l eavingthebroiler
pan andrack outsidethe oven to coolduringmeal
for easiestcleaning.
Youcan use aluminumfoil to line
Withoutthe slits, thefoil will
your broilerpan and broilerrack.
preventfat and meatjuices from
However,you mustmoldthe foil
drainingto the broilerpan. The
tightlyto therack and cut slits in it
juices couldbecomehot enoughto
just likethe rack.
catch on fire. If youdo not cut the
slits,you are frying,not broiling.
,.-.
'..
[
k.
1 . . . ,.
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