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Broiling
Broiling is cooking food by direct heat from above the
food Your range has a convenient broiler compartment
below the oven for broiling It also has a specially
designed broiler pan and grid that allows the dripping fat
to drain away from the high heat of the gas flame°
It is recommended that meat be cooked to at least an
INTERNAL temperature of 160°F (71°C) and poultry
to at least an INTERNAL temperature of 180°F (82°C)
Cooking to these temperatures usually protects against
foodborne illness
Distance from the heat source may be changed by
positioning the broiler pan and grid on one of the three
shelf positions in the broiler compartment--A (bottom of
broiler compartment), B (middle) and C (top)°
Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum.
The oven door and broiler compartment door must be
closed during broiling.
Turn most foods once during cooking (the exception is
thin fillets of fish; oil one side, place that side down on the
broiler grid and cook without turning until done).. Time the
food for about one-half the total cooking time, turn the
food, then continue to cook to the preferred donenesso
How to Broil
1. The broiler compartment does not need to be
preheated for broiling°
2. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart,
but do not cut into meat If desired the fat may be
trimmed, leaving a layer about 1/8" (3 ram) thick.
3. Arrange the food on the grid and position the
broiler pan on the appropriate shelf in the broiler
compartment. Placing the food closer to flame sears
the exterior and increases the surface browning of
food, but also increases spattering and the possibility
of fats and meat juices igniting.
4. Close the broiler compartment and turn the OVEN
TEMP knob to BROIL.
5. When broiling is finished, turn the OVEN TEMP knob
to OFE Remove the broiler pan from the broiler
compartment and serve the food immediately. Do not
leave a soiled broiler pan and grid inside the range.
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
Cut slits in 1he foil just like the grid
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°
Never cover the oven bottom with aluminum foil.
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