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27
Broiling Tips
•Always use a broiler pan and grid for broiling. They are designed to provide
drainage of excess liquid and fat away from the cooking surface to help pre-
vent splatter, smoke, and fire.
•To keep meat from curling, slit fatty edge.
•Brush chicken and fish with butter several times as they broil to prevent dry-
ing out. To prevent sticking, lightly grease broiler tray.
•Broil on first side for slightly more than half the recommended time, season,
and turn. Season second side just before removing.
•Always pull rack out to stop position before turning or removing food.
•Use tongs or a spatula to turn meats. Never pierce meat with a fork, as this
allows the juices to escape.
•Remove the broiler pan from the oven when you remove the food. Drip-
pings will bake onto the pan if it is left in the heated oven after broiling.
While pan is hot, place damp pater towel over grid. Drizzle with liquid dish-
washing detergent and pour water over grid. This will make cleaning of the
pan easier, or the broiler pan can be lined with aluminum foil to make clean-
ing easier. Be sure the foil extends up the side of the pan. Although it is not
recommended, the grid can also be covered with foil. Be sure to slit open-
ings to conform with the openings in the grid so melted fat can drain
through to prevent spattering, smoking, or the possibility of grease fire.
26
Conventional Broiling
Broiling is a dry-heat cooking method using direct or radiant heat. It is used
for small individualized cuts such as steaks, chops, and patties. Broiling is
most successful for cuts of meat 1-2 inches thick. Conventional broiling is
also more suitable for flat pieces of meat. Your oven contains a top broil el-
ement to provide additional flexibility for broiling foods such as "stuffed lob-
ster" and for top browning casseroles, meringues, etc. Broiling speed is
determined by the distance between the food and the broil element. On
regular conventional broiling, heat is radiated from both broil elements at
full power. For "fast" broiling, food may be as close as 2 inches to the broil
element. "Fast" broiling is best for meats where "rare to medium" doneness
is desired. The mini-broil setting is designed for "slow" broiling. Only the
center broil element operates for partial power. For "slow" broiling, allow
about 4 inches between the top surface of the food and the broil ele-
ment."Slow" broiling is best for chicken and ham in order to broil food with-
out over browning it.
To Use Maxi-Broil:
1. Arrange the oven rack in the desired position before turning broiler on.
2. Center the food on cold broiler pan and grid supplied with your oven.
Place broiler pan in oven.
3. Set the Oven Function Selector to Maxi-Broil and the Temperature Con-
trol knob to Broil.
4. Close the door. There is not a detented open broil stop position. With
open door broiling the broil element does not cycle on and off. With
closed door broiling the broil element might cycle on and off if an ex-
tended broiling time is required. A built-in smoke "eliminator" in the top
of the oven helps reduce smoke and odors.
To Use Mini-Broil:
Follow same steps as listed above except set the Oven Function Selector to
Mini-Broil.
Convection Broiling
Convection broiling has the advantage of broiling food slightly quicker than
conventional. Convection broiling of meats produces better results espe-
cially for thick cuts. The meat sears on the outside and retains more juices and
natural flavor inside with less shrinkage.
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