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Broiling
Broiling 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 minimum.
Step 1:
If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving
Iayer
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.
Step3:
~sition
shelfon
recommended
shelf position as
su~ested
in Broiling
Guide
onoppositepage.
Most
broiling
is done on-C
posi~o~,
but if your
-
range is connected to 208 volts, you
may wish to use higher position.
I
\~
Step
4: Leave door ajar a few inches
(except when broiling chicken).
The door stays open
~y
itself, yet the
proper temperature is maintained in
the oven.
Step
5: Turn both OVEN SET and
OVEN
TEMP
knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide. )
Step
6: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second 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,
and
leave
pan outside oven to cool
during meal for easiest cleaning.
Use of Aluminum Foil
1.
If desired, broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY
~
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose, and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven.
Questions & Answers
Q. Why should I leave the door
closed when 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. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
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 drier. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
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 maybe 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
lor
longest period of time indicated
in the Broiling Guide. Turn food
only once during
broilin&.
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. However,
spraying the broiler rack lightly with
a vegetable cooking spray before
cooking will make cleanup easier.
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