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Broiling is cooking by direct
heat from the upper element.
The oven door should remain
opened to the broil stop
position during broiling,.
It is not necessary to preheat
the oven when broiling, Use the broiler pan
and grid that came with your range.. Both are
designed for proper drainage of fat and
liquids.
The US. Department of Agriculture notes that
meat cooked rare is popular, but meat cooked
to only 140=F (rare) means that some food
poisoning organisms may survive,
The closer you place foods to the brofl element,
the faster foods brown on the outside yet
remain red to pink in the center,
Moving meats away from the element will allow
the meat to cook to the center while browning
on the outside, Cook side I at feast 2 minutes
longer than side 2 If your oven is connected
to 208 volts, ,you may want to use a higher rack
position and/or broil foods Ionger_
The weight, thickness, starting
temperature and .your preference of the
doneness of the meat wifl affect broih'ng., This
chart is based on meats at refrigerator
temperature_
RACK
POSITION
3
Choose tender cuts of meat at least 3/4"
thick for broiling.
Trim the outer layer of fat; slit the edges to
keep meats from curling
Always use tongs to turn meats. Piercing
meat allows juices to escape.
Salt the first side of meats just before
turning, the second side just before
serving.. Brush chicken and fish with
butter several times as they broil,
Chicken and fish should be placed on the
grid skin side down. For fish, lightly grease
the grid to prevent sticking.
3
1. Set the OVEN CONTE_OL
KNOB to BRONL.
2. When broiling is finished, turn
the OVE_S CONTROL
KNOB to the "OFF"
position,
OFF
t6
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