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Broil inq is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to a Iminimum.
Step 3: Position shelf on recom-
mended shelf position as sug-
gested on Broiling Chart on page
24. Most broiling is done on C
position, but if your range is con--
nected to 208 volts, you may wish
to use higher position.
:;:e ~> $ .
If meat has fat or gristle
nea’r edge,
cut vertical slashes
through both about 2-in. apart. If
desired fat may be trimmed, leaving
layer about
‘/8-in. thick
Step z: 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
CERTAIN to cut opening in foil, to
correspond with slots in the rack
so fat drips into pan below.
Step 4: Leave door ajar about
3
inches. The door stays open by
itself, yet the proper temperature
is maintained in the oven.
Step .5:Turn OVEN SET Knob and
OVEN TEMP Knob to BROIL. Pre-
heating units is not necessary. (See
notes on Broiling Chart page 24.)
Step 6: Turn food only once during
co~king. Time foods- for first side
as on Broiling Chart page 24. Turn
food, then use times given for sec-
ond side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7: Turn OVEN SET Knob to
OFF. Serve food immediately, leave
pan outside oven to cool during
meal for easiest cleaning.
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.::” \/?//-/y ~/-lcJ(]/(’jI Ieav(: the door
closed w17en broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken
is relatively thicker than other
foods you broil. Closed door holds
more heat in oven, so chicken may
be broiled but well-done inside.
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J?- yes, (Jsi ng the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan
thljS keeping meal dryer. Juices
are protected by the rack and stay
cooler, ii] us preventing excessive
spatter and smoking.
Q. Should I salt the meat before
broiIing?
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.
~;;.~!~lhy~re my n“ieats not turning
L3u i QS brow n as t/7e )’shouId?
A. In some areas, the power (volt-
age) to the range may be low. In
these cases, preheat the broil unit
for 10 minutes before placing
broiler pan with food in oven.
Cheek to see if you are using the
recommended shelf position. Broil
for the longest period of time indi-
cated in the Broil Chart in this
book. Turn food only once during
broiling.
16
Q. Do I need to grease my broiler
rack
to pt-event meat from stick irig’?
A. No. The broiler rack is designed
to reflect broiler heat thus keeping
the surface cool enough to prevent
meat sticking to the surface.
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