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BROILING
Broiling is cooking by direct
heat from the upper element.
The oven door should remain
opened to the broil stop
position during broiling.
It is not necessary to preheat
the oven when broiling. Use the broiler pan
and grid that came with your range. Both are
designed for proper drainage of fat and
liquids.
WARNING!
Foil must be molded tightly to
the grid and slits cut into the foil
to match those of thegrid. This
allows fats and liquids to drain
into the broiler pan, preventing
fire and excessive smoke.
The U.S. Department of Agriculture notes that
meat cooked rare is popular, but meat cooked
to only 140°F (rare) means that some food
poisoning organisms may survive.
The closer you place foods to the broil elemen t,
the faster foods brown on the outside yet
remain red to pink in the center,
Moving meats away from the element will allow
the meat to cook to the center while browning
on the outside. Cook side 1at least 2 minutes
longer than side 2. If your oven is connected
to 208 volts, you may want to use a higher rack
position and/or broil foods longer.
The size, weight, thickness, starting
temperature and your preference of the
doneness of the meat will affect broiling. This
chart is based on meats at refrigerator
temperature.
RACK
POSITION
Always remove the pan and ,,
fromthe oven. Storing or '\&_ , ° _' 3 _"
grid
forgettingasoiledbroilerpan _,_/_
in the even is a potential _
smoke or fire hazard.
* Choose tender cuts of meat at least 3/4"
thick for broiling.
* Trim the outerlayer of fat; slit the edges to
keep meats from curling.
• Always use tongs to turn meats. Piercing
meat allows juices to escape.
• Salt the first side of meats just before
turning, the second side just before
serving. Brush chicken and fish with
butter several times as they broil.
• Chicken and fish should be placed on the
grid skin side down. Forfish, lightly grease
the grid to prevent sticking.
1. Set the OVEN CONTROL OF_
KNOBtoBROIL.
_o
2. When broiling is finished, turn _ X_ e
the OVEN CONTROL %%_,_e
KNOB to the "OFF"
position
16
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