Loading ...
Loading ...
Loading ...
24
BROILING
1. If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2″ apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8″ thick.
2. Place the meat on the broiler grid in the broiler pan
which comes with the range. Always use the grid
so fat drips into the broiler pan; otherwise the
juices may become hot enough to catch fire.
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide.
4. Close the oven door but do not latch it. If the
door latch is moved to the right during a broil
operation the door may lock and you may not
be able to open it until the oven cools.
5. Turn the Oven Set knob to BROIL.
6. When broiling is finished, turn Oven Set knob to
OFF. Remove the broiler pan from the range and
serve food immediately. Leave the pan outside the
range to cool.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and
broiler grid. However, you must mold the foil tightly
to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the
pan. As the meat cooks, the juices fall into the
pan, thus keeping meat drier. Juices are protected
by the grid and stay cooler, thus preventing
excessive spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn the
meat with tongs; piercing the meat with a fork
also allows juices to escape. When broiling
poultry or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food
only once during broiling.
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by direct heat from above
the food. Most fish and tender cuts of meat can be
broiled. Follow these directions to keep spattering
and smoking to a minimum.
The oven door must be closed during broiling.
Turn the food only once
during cooking. Time the
foods for the first side
according to the Broiling
Guide.
Turn the food, then use
the times given for the
second side as a guide to
the preferred doneness.
Loading ...
Loading ...
Loading ...