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BROILING
Broiling is cooking food by intense radiant heat from the upper broil unit in
the oven. Most fish and tender cuts of meat can be broiled. Follow these
directions to keep spattering and smoking to a minimum.
1.
If
the meat
has
fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If
desired, the
fat
may be trimmed, leaving layer
about
I/8
inch
thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position shelf on the recommended shelf position
as suggested
in the Broiling Guide. Most broiling
is
done on
C
position, but if your oven is connected to
208
volts, you may wish to use a higher position.
4. Leave the door open to
the broil stop position.
The
door stays open by itself, yet
the proper temperature is
maintained in the oven.
.
5. Press the BROIL pad.
1
f
I
BROIL
I
6. Tapping the BROIL pad alternates between
LO Broil
(450°F.)
and HI Broil
(550°F.).
NOTE:
Use LO Broil to cook foods such as
poultry or thick pork chops thoroughly without
over-browning them.
7. Press the START pad.
8. Turn the food only once during the broiling.
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.
(Where two thicknesses arid times are given together,
use the
first
times given for the thinnest food. )
9. When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool
during
the meal
for
easiest cleaning.
NOTE: Both the lower oven and the microwave fans
may operate during long-term broil. This is normal,
and the fans may continue to run even after the oven
is turned off.
Use of Aluminum
I’oil
You can use aluminum foil to line your broiler pan and broiler rack. However,
you must mold the foil tightly to the rack and cut slits in it just like the rack.
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.
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Questions
and
Answers
Q.
Do I
need to grease my broiler rack to prevent
meat
f“rom
sticking?
A.
No.
The broiler rack is designed to reflect broiler
heat.
thus keeping the surf-ace cool enough to
prevent meat from sticking to the surface.
Howeler,
spraying the broiler rack lightly with a
vegetable cooking spray before cooking
witl
make
clean-up easier.
Q.
\Vhen
broiling, is it necessary to always use a
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
keepin&
meat drier. Juices are protected by the
rack
and
stay
cooler, thus preventing excessive
spatter and smoking.
28
Q. Should I salt the meat before broiling?
A. No.
Salt draws out the juices and allows them to
evaporate.
Always
salt
after cooking.
Tul”n
meat
with tongs: piercing meat with
a
fork
also al tows
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?
In
some areas, the power
(vottage)
to the range
may
be
low.
In
these cases,
prehefit
the broil
unil
for 10 minutes before placing broiler pan
with
food in oven. Check to see if you are
usin&
the
recommended shelf position. Broil
for
tongest
period of time indicated in the Broiling Guide.
Turn
the
food only once during broiling.
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