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Broiling
Broilingis cookingfoodbyintense
radiantheatfromthe upperunitin
theoven.Mostfish and tendercuts
ofmeatcan be broiled. FO11OW
thesestepsto keepspatteringand
smokingto a minimum.
Step 1:
If meathasfator gristlenear
..
edge,cut verticalslashesthrough
bothabout2"apart. If desired,fat
maybe trimmed,leavinglayer
about1/8"thick.
Step2: Placemeaton broilerrack
in broilerpan. Alwaysuserackso
fatdripsintobroilerpan; otherwise
juicesmaybecomehotenough to
catchti.
Skp 3:Wsition shelfon-remended
shelfposition as suggested inBroiling
Guideon page 19.Mostbroilingis
doneon C position,but if your
ovenis connectedto 208 volts,you
maywish to usehigherposition.
L/J
Step4: Leavethe ovendoorajar a
fewinches(exceptwhenbroiling
chicken).Thedoor staysopenby
itself,yetthe propertemperature
is maintainedin the oven.
Step5: TurnbothOVENSETand
OVENTEMPknobsto BROIL.
Preheatingunitsis not necessary.
(Seenotesin BroilingGuide.)
Step 6: Turnfoodonlyonceduring
cooking.Timefoodsfor firstside
per BroilingGuide.
~rn food,thenusetimesgivenfor
secondsideas a guideto preferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
first timesgivenfor thinnestfood.)
Step%~m OVENSETknob
to OFF.Servefoodimmediately,
andleavepan outsideovento cool
duringmealfor easiestcleaning.
us~
ofAlmhm
Fofl
I
/ I
1
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
be coveredwithfoilforbroiling.
ALWAYS B ECERTAIN ~ MOLD
FOILTHORC?UGHLY ~
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSIN RACK.Broilerracksare
designedto minimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stopping fat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplacea sheetof
aluminumfoilon shelf.Todoso
mayresultin improperlycooked
foods,damageto ovenfinishand
increasein heatonoutsidesurfaces
oftheoven.
3. A sheetofaluminumfoilmaybe
usedon flooroftheovenunderthe
bakeunit, if desired.BECERTAIN
FOILDOESN~ ~UCH BAKE
UNIT.Aluminumfoilusedinthis
waymayslightlyaffectthebrowning
of somefoods.Changefoilwhenit
becomessoiled.
~
Q.
WhyshouldI leavethe door
closedwhenbr(;}iling chicken?
A. Chickenis theonlyfood
recommended forclosed-door
broiling.Thisis becausechickenis
relativelythickerthanotherfoods
youbroil. Closingthe doorholds
moreheatin theovenallowing
chickento cookevenlythroughout.
Q.Whenbroiling,is it necessary
to alwaysuse a rackin the pan?
A. Yes.Usingtherack suspends
themeatoverthepan. Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier. Juices
are protectedbytherack andstay
cooler,thuspreventing excessive
spatterand smoking.
Q.ShouldI saltthe meatbefore
broiling?
A. No. Saltdrawsoutthejuices
e
andallowsthemto evaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat
—
witha fork alsoallowsjuicesto
escape.Whenbroilingpoultry
or fish, brush eachsideofien
withbutter.
Q.Whyare mymeatsnotturning
out as brownas theyshould?
A. In someareas,the power
(voltage) t o theovenmaybe low.
In thesecases,preheatthe broil
unit for 10minutesbeforeplacing
broilerpan withfoodin oven.
Checkto see if youare usingthe
recommendedshelfposition.Broil
for longestperiodof time indicated
in the BroilingGuide.~m food
onlyonceduringbroiling.
Q. Do I needto greasemybroiler
racktoprevent m at fromstic~?
AeNo. Thebroilerrack is designed
to reflectbroilerheat, thuskeeping
9'
the surfacecoolenoughto preven
meatsticking tothesufice. Howeve,
sprayingthebroilerracklightlywith
_
a vegetablecookingspraybefore
cookingwillmakecleanupeasier.
_
20
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