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43
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.
Turn the food using tongs only once during the 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.
Roasting With the Probe Broiling
1. 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 layer
about 1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position shelf on the recommended shelf position
as suggested in the Broiling Guide. Most broiling
is done on C position, but if your cooking center is
connected to 208 volts, you may wish to use a
higher position.
4. Leave the door open to
the broil stop position. The
door stays open by itself, yet
the proper temperature is
maintained in the oven.
5. Press the BROIL pad. Preheating
the elements is not necessary.
(See the Comments column in the
Broiling Guide.)
6. Tapping the BROIL pad alternates between LO
Broil (450°F.) and HI Broil (550°F.).
7. Press the START pad.
8. When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
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.
BROIL
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack. However,
you must mold the foil tightly to the rack and cut slits in it just like the rack.
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.
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 from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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 the 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. Piercing
meat with a fork also allows juices to escape. Turn
meat with tongs instead of a fork.
Q. Why are my meats not turning out as brown as
they should?
A. In some areas, the power (voltage) to the cooking
center may be low. In these cases, preheat the broil
element for 10 minutes before placing broiler pan
with food in the oven. Check to see if you are using
the recommended shelf position. Broil for 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.
(continued next page)
Questions and Answers
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