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BROILING TIPS
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Do not preheat when broiling. For even broiling on both sides start the
food on a cold pan. Allow slfghtfy more than half the cooking time for
the first side then turn the food using tongs. If you pferce the meat wilh
a fork, the juices will escape
When broiling frozen meat, use one rack position lower than shown
In the chart and up to
1%
times the broflfng time.
Tnm the outer layer of fat from steaks and chops. Slit the fatty edges
to keep the meat from curling.
Always put the food being broiled on the proper rack (see chart at nght).
Food placed too close to the broiler may spatter, smoke or catch fire.
For maximum fuclness, salt the flrst side fust before turntng the meat.
Salt the second side lust before serving.
Brush chicken and fish wfth butter several limes as they brofl. When
broflfng fish. grease the gnd to prevent sticking.
Never leave a solled broiler pan in the range. Grease In the pan may
smoke or burn the next tfme the oven
IS
used. See page 11 for
lips
on cleaning the broiler pan and grid.
Be sure you know how to put out a grease fire. See page 4.
POSITIONING
BROILER PAN
To open the broiler compartment, grw
the handle and pull the door toward
you. AHer placfng food on the broiler pan, shde the pan into the proper
rack posftion.
Be sure the sump (grease well) in the pan is to the front of the range.
See the chart (at nght) for recommended
rack position and cookfng time.
The closer the food is to the brofler burner the faster the meat browns on
the outside, yet stays red to pink in the center. Moving the meat farther
away from the burner lets the meat cook to the center while browning
outside.
This chart is a general guide. The size. weight, thickness
and staninc
temperature
of the food! as well as your own personal preference,
WI
affect the desired cookmg.
10
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