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BROILING
Broifing
is cooking
bY direct
l i_
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 )ven when
broiling,
Use the broiler pan and grid that
came with your range,. Both are designed
for
proper
drainage
of fat and fiquids
Foil must be molded
tightly
to the grid and sfits cut into
the foil to match
those
of
the grid.
This aflows
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
s_fled broiler
p_n ,n _h=.
...:, Choose
t.ender cuts of meat at ;east 3/4"
thick for broiling
Tr_m the outer layer of fat, silt 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
turning,
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
The closer you place foods to the broil element,
the faster foods brown on the outside .yet remain
red to pink in the center.
16
The U,.S.. Department
of Agriculture
notes
that meat cooked
rare is popular,
but meat
cooked
to only
140°F
(rare)
means
that
some poisoning
organisms
maY survive.
Moving meats away from the element will allow
the meat to cook to the center while browning
on the outside.
Using this positioning,
cook
side 1 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
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
TO
SET
BROIL:
1. Set the OVEN
CONTROL
KNOB
to BROI!-.
2. When broiling
is finished,
turn the OVEN
CONTROL
KNOB
to the "OFF"positiOn
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