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BROILING
Broiling is cooking food by intense radiant heat from the
upper broil element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
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 a layer about
1/8 inch thick.
Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough to
catch on fire.
Position the broiler pan on a shelf on the
recommended shelf position as suggested in the
Broiling Guide. Most broiling is done on the C
position, but if your oven is connected to 208 volts,
you may wish to use a higher position.
Leave the door open to
the broil stop position. The
door stays open by itself, yet
the proper temperature is
maintained in the oven.
Turn the food using tongs only once during 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.
Questions and Answers
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with
food in the oven. Check to see if you are using the
recommended shelf position. Broil for the longest
period of time indicated in the Broiling Guide.
Turn the food only once during broiling. You may
need to move the food to a higher shelf position.
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid 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 grid
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. Piercing the
meat with a fork allows juices to escape. Turn the
meat with tongs instead of a fork.
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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 juices from draining
into 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.
How to Set Your Oven for Broiling
1. Press BROIL.
2. If you want LO Broil, press BROIL
again (alternates between LO Broil
[450°F.] and HI Broil [550°F.]).
3. Press START.
4. Press CLEAR/OFF when broiling
is finished.
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.
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