Loading ...
Loading ...
Loading ...
Broiling
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning onlyo
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum.
It is recommended that meat be cooked to at least an
INTERNAL temperature of 160°F (71°C) and poultry to
at teast an INTERNAL temperature of 180°F (82°C),
Cooking to these temperatures usually protects against
foodborne illness.,
The oven door should be closed during broiling.
Turn the food only once
during cooking. ]]me
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.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart.
If desired, the fat may be trimmed, leaving a layer
about I/e" (3 mm) thick.
2. Place the meat on the broiler grid in the broiler pan
which comes with the range. Always use the grid so fat
drips into the broiler pan; otherwise the juices may
become hot enough to catch fire°
3. Position the shelf on the recommended shelf position
as suggested in Broiling Guide
4, Close the oven door but do not latch it. If the door
latch is moved to the right during a broil operation
the door may lock and you may not be able to open
it until the oven cools°
5. Turn the Oven Set knob to BROIL.
6. When broiling is finished, turn the Oven Set knob to
OFE Remove the broiler pan from the range and serve
the food immediately Leave the pan outside the range
to coo!,
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 to 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
Questions & Answers
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 the 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?
Ao No, Salt draws out the juices and allows them to
evaporate. Always salt after cooking Turn the meat
with tongs; piercing the meat with a fork also allows
the juices to escape. When broiling poultry or fish,
brush each side often with butter.
a_
Am
Why are my meats not turning out as brown as
they should?
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,
22
Loading ...
Loading ...
Loading ...