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How to Broi
See Broiling Chart on Page 17.
Broiling is cooldng food by intense
radiant heat flom the upper unit in
the oven, Most fish and tender cuts
of meat can be broile& Follow
these steps to keep spattering and
smoking to a minimum.
Step i: If meat has fat or gristle near'
edge, cut vertical slashes through
both about 2" apart,. If desired, fat
may be trimmed, leaving layer
about 1/8" thick_
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch
fire Aluminum foil may be used to
line broiler pan and rack But, be
CER'IAIN to cut opening in foil, to
correspond with holes in the rack
so fat drips into pan below
Step 3: Position shelf on
recommended shelf position as
suggested on Broiling Chart on
page 1Z Most broiling is done on
C position, but if your range is
connected to 208 volts, you may
wish to use higher position_
Step 4: Leave door' ajar a few
inches, The door stays open by
itself, yet the proper' temperature
is maintained in the oven_
Step 5: Turn both OVEN TEMP
and OVEN SET knobs to BROIL.
Pre-heating units is not necessary_
(See notes on Broiling Chart.)
Step 6: Turn food only once during
cooking° Time foods for first side
as on Broiling Chart
Turn food, then use times given for
second side as a guide to preferzed
doneness_ (Where two thicknesses
and times are given together, use
first times given for thinnest food_ )
Step 7: Turn OVEN SET knob to
OFE Serve food immediately, and
leave pan outside oven to cool
during meal for easiest cleaning.
Questions & Answers
Q. Should I leave the door ajar
when broiling chicken?
A. No, The door should be closed
when cooking chicken, and shelf
position "A" is recommended..
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat dryer° Juices
are protected by the rack and stay
cooler; thus preventing excessive
spatter and smoking
Q. May I use aluminum foil to
line the broiler pan and rack?
A° Yes, if you mold foil thoroughly
to broiler rack, slitting it to conform
to holes in rack_ Slits permit proper
drainage of meat juices into broiler
pan, minimizing smoking and
spattering and preventing possibility
of fire from overheated drippings.
Do not place a sheet of foil on the
oven shelfo To do so may result in
improperly cooked food and
possible damage to oven finish.
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
meat with tongs; piercing 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. In some areas, the power
(voltage) to the range may be low
In these cases, preheat the broil
unit for 10 minutes before placing
broiler pan with food in oven_
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broil Chart in this book.
Turn food only once during
broiling.
Q. Do I need to grease my broiler
rack to prevent meat from
sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface_
i6
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