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Braising
Braising is a moist heat method for cooking less tender cuts of
meat. First brown meat in an uncovered pan on the top of the range.
Use only enough fat to prevent sticking. Then place browned meat
in a pan with a tight-fitting cover. Add a small amount of liquid,
cover and place in a 325 °F oven until tender. Braised meat is
cooked until well-done to tenderize it. Braising usually requires 2
to 3 or more hours depending on the type and size. of meat.
Broiling
Broiling is a quick method of cooking foods by direct radiant heat.
Foods are placed under the upper heating element of the oven. Broil-
ing results and timing depend upon the distance between the food
and the broiling element.
Preheating
Preheating is suggested when searing rare steaks. Preheat the broil
element for 2 to 3 minutes. (Remove the broiler pan before preheating.
Foods will stick if placed on hot metal.) Preheating is not necessary
when broiling meats well-done.
To broil:
1. Place the rack in the desired position close to the top of the oven.
Position the rack closer to the broiling element for rare steaks and
chops. Position it further away for slow, thorough cooking of we!l-
done foods.
Rack Position From Top
1
2
3
Food
Rare steaks and chops,
hamburgers
Medium steaks and chops,
ham slice, fish
Well-done such as chicken,
lobster
2. Set both the Temperature Control and the Selector to BROIL.
3. Place food on the cool broiler grid. Be sure the grid is in place
with the slots down so grease will drain into the pan.
4. Place the broiler pan in the oven. Leave the door open at the
broil stop position. The door remains in this position without
closing.
5. Broiling times vary, so watch closely. Time depends on thickness
and aging of meat, fat. content and the doneness preferred. The
first side usually requires a few minutes longer than the second
side. Frozen meats require 3 to 5 additional minutes per side.
15
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