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~~~%$e
oven.Most
fish
and
iender
cuts
*}fmeat
carI
bebroiled.Follow these
stepstokeepspa~ering md
smotingtoa minimum.
Step1:Ifmeathasfator gristlenear
edge,cutverticalslashestirough
bothabout2"apart.Ifdesired,fat
maybetrimmed,leaving layer
about1/8" thick
Step2: Placemeatonbroilerrack
inbroflerpanwhichcomeswith
range.Always useracksofatdrips
intobroderpan;otherwise juices
maybecome hotenough tocatch b.
Wp3: ~sitionshe~on-rnmendti
she~position assuggested i nBrofling
Guideonpage22. Mostbroilingis
doneonDposition.
i
I
.. . . .
Step4:
~~av~
doorajara fewinches
(except w henbroilingchicken).
Thedoorstaysopenbyitself,yetthe
propertemperatureismaintained in
theoven.
Step5: PresstheBROILbuttonand.
turIItl~e SETknobuntilyourchoice
oflfl BROILor LOBROILis
displayed.Note:Chickenandham
arebroiledat LOBROILin orderto
cookfoodwithoutoverbrowning it.
Step6:
firn
foodonlyonceduring
cooking. T imefoodsforfirstside
perBroiling Guide.
Nrn food,thenusetimesgivenfor
secondsideasaguidetopreferred
doneness. m ere twothichesses
andtimesaregiventogether, u se
firsttimesgivenforthinnest f ood.)
StepZ Whenfinish@broiling,
pushtheovenCANCEL button.
Servefoodimmtiiately,andleave
panoutsideoventocoolduring
med foreasiestcleaning.
~s~ O~~ti~m
Fofl
1. If desired,broilerpanmaybe
linedwithfoilmd broilerrackmay
becoveredwithfoilforbroilin~.
ALWAYS B ECERTAIN ~ ~"OLD
FOILTHOROUG13LY m
BROILERmCK, ANDSLIT
FOILm coNFom
WITH
SLITSIN WCK. Broilerrackis
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stopping fat
ad meatjuicesfromdrtiningto
tl~e broilerpanpreventsrackfrom
seiningi@ pu~ose, ad juicesmay
becomehotenoughtocatchfire.
2. DOBJ~ placea sheetof
'aluminum foilon shelf.Todo so
mayresultiilinlproperlycooked'
foods,Clamage t oov~~~ fi~~s~ ~~~
i~~crease in heaton outsidesurfaces
of~]~~ ~~<~~ .
Questions
&
mers
Q. Wvby s BB@l$ld
I leavethe dmr
closedwhenbroilingchicken?
A. Chickenis theonlyfood
recommended f orclosed-door
broiling. T hisis becausechickenis
relatively thickerthanotier foods
youbroil.Closingthedoorholds
moreheatin theovenwhichallows
chickento cookevedy throughout.
Q. when broilhg, is it n=-y
to alwaysuse a mck in the pan?
A. Yes.Usingtheracksus~nds
tie meatoverthepan. Asthemeat
cooks,thejuicesfdl intotie pm,
thuskeepingmeatdrier.Juices
arepro~ctedbytherackandstay
cooler,thuspreventing excessive
spattermd smoting.
Q. should I salt the meat before
browng?
A. No. Saltdrawsouttie juices
andallowsthemto evaporate.
Nways saltaftercooking. ~ rn
meatwiti tongs;piercingmeat
witha forkalsoallows juicesto
escape.W%en broilingpoult~
or fish, brusheachsideoften
withbutter.
Q. why are my meafi not turning
out m brown w they should?
A. In someareas,tie power
(vol&ge) t o the rangemaybe low.
In thesecases,preheattie broil
unitfor 10minutesbeforeplacing
broflerpm withfoodin oven.
Checkto seeif youare usingthe
recommendedshelfposition.Broil
for longestperiodoftime indicated
in the BroilingGuide.~r~l food
ody onceduringbroiling.
Q. Do I need to grease my broiler
m$k @pwvemt m mt fmm *cItiw?
A. No. Thebroilerrack is designed
to reflectbroilerheat, tius keeping
he surfacecoolenQuglI t o prevent
Imeat stick~gtotie Sufice. 'Ru\vever,
sprayingthebroilerraclc lig~tlywith
a vege'mble c oolting.sp~dy b ef~re
Cootingwill md<eCleanllp easier.
i,
.
..!
.
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