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BROILING
Broiling
is cooking
by direct
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 oven when broiling.
Use the broiler pan
and grid that came with your range
Both are
designed
for proper
drainage
of fat and
liquids.
_
oi! must
be molded
tightly
to the grid and slits cut into
the foi! to match
those
of the
grid.
This
allows
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
a
soiled
broiler pan in the
even
is
a potential
smoke
or fire hazard.
The U.S Department
of Agricdture
notes that
meat cooked
rare is popular,
but meat cooked
to only
140°F
(rare)
means
that
some
poisoning
organisms
may survive.
The closer you place foods to the broil element,
the faster
foods
brown
on the outside
yet
remain red to pink in the center.
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 I at least 2 minutes
longer than side 2_ /f
your oven is connected
to 208 volts, you may
want to use a higher rack position
and/or broil
foods longer_
The
size,
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
3
,, Choose
tender
cuts of meat at least 3/4"
thick for broiling
o Trim the outer layer of fat,- slit the edges
to keep meats
from curling.
o 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.
e Chicken
and fish should
be placed
on the
grid skin side down. Forfish, lightly grease
the grid to prevent
sticking
t. Set the OVEN
CONTROL
KNOB
to
BROIL.
OFF
2. When broifing is finished, turn the OVEN
CONTROL
KNOB to the "OFF"position
t3
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