Loading ...
Loading ...
Loading ...
Broiling
Broiling is cooking
food
by
direct
heat
frotm
tibove
the food. Your
oven has
a
compartment below the
oven
for
broiling. A specially
designed broiler pan
and
rack
allows dripping
fat
to drain away
t’rom
the foods
wd
be kept away
fhm
the high heat of the gas
flame.
Distance
from the heat source may
be
chtinged
by positioning the
broiler pan
and
rack on one of
three
shelf positions in the broiler
compartment-A (bottom
o!’
broiler compartment), B (middle)
and C (top).
Both the oven and broiler
compartment doors should be
closed during broiling.
Step 1:
It
meat has
fat
or gristle
near the edge, cut vertical slashes
through both about 2 inches apart,
but don’t cut into
meat.
We
recommend that you trim
fat
to
prevent
excessive smoking,
leaving a
Iuyer
about l/8-inch
.L
:,.1,
Step 5: Select LO
Broil
(4500
F
.)
by tapping INCREASE
pacl
once.
Select HI Broil (5500
F
.) by tapping
INCREASE
pad
twice.
Most
foods
can
be
broiled at the
HI broil setting.
If’
you prefer less
browning
and
slower cooking, you
may
select
1.0
Broil.
Step
6:
Turn
food
only once
during cooking. Time foods for
first
side
per
Broiling Guide.
Turn
food,
then
LISC
time given
Ior
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:
When
Broiling is
completed touch CLEAR/OFF.
Serve
food
immediately,
and
leave
LIIIL-K.
Step 2: Remove broiler pan and
pan outside compartm&rt to cool
during
meal
for
etisiest
cleaning.
rack from broiler compartment
and
place
food
on rack.
Step 3:
Pull out drawer
and
pos~ti~)n
broiler
pun
in
compartment. Placing food
closer
to
[’lame
increases exterior
browning
of
food,
but also
increases spattering
tind
the
possibility
of’
fats and meat
juices igniting.
Use of Aluminum Foil
-
Y(lucilnllscilluminLlln
foil
toline
.0
● .
your broiler pan
and
broiler
rtick.
However, you
must
mold the foil
tightly to the rack and cut slits in it
iust like the rack.
Step
4:
C!ose
broiler door and
.,
touch BROIL
pad.
Without
the
slits, the
toil
will
prevent fat and nwrt juices from
Questions & Answers
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
full
into the pan,
thus keeping meat drier. Juices
w-e
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. Check to see
if you
arc
using
the recommended shelf position.
Broil
for
longest period of time
indicated in the Broiling Guide.
Turn
food
only once during
broiling.
&-aining
to
the
broiler pan. The
juices
could
become
hot enough to
catch on
tire.
11’ you
do
not
cut
the
si
its,
yoLI
arc
fl”yi
n,g,
not broi
]
ing.
14
Loading ...
Loading ...
Loading ...