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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 Z' apart If desired, fat may
be trimmed, leaving layer 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.
Step 3: Position shelf on recommended shelf position
as suggested in Broiling Guide on page 22. Most broil-
ing is done on C position, but if your range is connected
to 208 volts, you may wish to use higher position
Step 4: Leave door ajar a
few inches (except when
broiling chicken). The
door stays open by itself,
yet the proper tempera-
ture is maintained in the
oven°
Step 5: Turn both OVEN
SELECTOR and OVEN
CONTROL 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 done-
hess° (Where two thicknesses and times are given
together, use first times given for thinnest foo&)
Step 7: Turn OVEN SELECTOR knob to OFE Serve
food immediately, and leave pan outside oven to coot
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 FOILTHOROUGHLY
TO BROILER RACK, AND
SLIT FOIL TO CONFORM WITH SLITS IN RACK. Broiler
rack is designed to minimize smoking and spattering,
andto 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 asheet of alu min u m 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 broil-
ing 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 may
be Iowo 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 for longest period of time indicated in the
Broiling Guide Turn food only once during broiling
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
21
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