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BROILING
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.
The oven door should be closed during broiling.
Turn the Ibod using tongs (rely once during 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.
1. If the meat hasfat or gristle around the edge, cut
vertical slashes through both about 2" apart.If
desired, the fatmay be trimmed, leaving layer
about1/8"thick.
2. Place the meat on the broiler rack on the broiler pan
which comes with the range. 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 the shelf on the recommended shelf
position as suggested in the Broiling Guide.
4. Close the oven door.
5. ress the BROIL pad. Preheating the
burner is not necessary. (See the
Comments column in the Broiling Guide.)
6. Press the INCREASE pad once for LO Broil or
press the INCREASE pad twice for HI Broil.
To change from HI Broil to LO Broil, press the
DECREASE pad once.
To change back to HI Broil, press the INCREASE
pad once.
7. When broiling is completed, 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: A fan may automatically turn on and offto
cool internal pans. This is normal, and the tim may
continue to run after the oven is turned off.
Use of Aluminum Foil
You can usc 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.
Questions and Answers
O. When broiling, is it necessary to always ttse 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
eval_r'ate. Always salt after cooking. Piercing the
meat with a fork also allows the juices to escape.
Turn the meat with tongs instead of a fork.
Q.
A.
Do I need to grease my broiler rack to prevent
the meat from sticking?
No. The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent the meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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