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13milirIg i s cookingfood by intense
radiantheat from the upper unit in
the oven. Most fish and tendercuts
of meat can be broiled. Follow
these steps to keep spatteringand
smokingto a minimum.
Step 1: If meat has fator gristlenear
edge, cut ve~~ical s lashes through
both about 2" apart. If desired, fat
may be trimmed, leavinglayer
about 1/8"thick.
Step 2: ~iace meat on broiler rack
in broiler pan which comes with
range. Alwaysuse rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire. Aluminum foil may be used to
line broiler pan and rack. But, be
CERTAIN to cut opening in foil, to
correspond with slits in the rack,
so fat drips into pan below.
Step 5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
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.)
Step3: Positionshelfon recommended
shelfpositionas suggestedin 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 'ZTurn OVEN SET knob to
OFF. Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
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A,nswwg%
Q. why show I k?aw the K'hfJr
duxx!dwhen broiiiug 'chicken?
A Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relativelythicker than other foods
you broil. Closed door holds more
heat in oven, so chicken maybe
broiled but well-doneinside.
Q. when broiling, is it necessary
to always Usea rack in the pan?
A. Yes.Using the rack suspends
the meat over the pan. As the meat
cooks, thejuices fall into the pan,
thus keeping meat drier. Juices
are protected by the rack and stay
cooler, thus preventingexcessive
spatter and smoking.
Q. should 1 salt the meat before
broiling?
A. No. Salt draws out the juices
and allowsthem to evaporate.
Alwayssalt after cooking. Turn
meat with tongs; piercing meat
with a fork also allowsjuices to
escape. When broiling poultry
or fish, brush each side often
with butter.
'QO why are my meats Ilot turning
out as brown as they should?
A. 1nsome areas, the power
(voltage) t o the rangemaybe low.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpan withfoodin oven.
Checkto see if youare usingthe
recommendedshelfposition.Broil
for longestperiodof timeindicated
in the BroilingGuide.Turnfood
only onceduringbroiling.
Q. ID@ Hneed.to gl%mse m y broiler
—
Back to puwent
' d-&at
fmm
s&MhRg'?
A. No.
The
broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat stickingtothe surface.However,
spraying the broiler rack lightly with
a vegetable cooking spray before
.—--
cooking will make cleanup easier.
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