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I ill I
BROILING
!
UTENSILS- Broilingpanandgrid (includedin
oven)and deepmetal pan with rack.
BROILINGMETHOD- Broiling is a method of
cooking tender foods by direct heat under the
burner. Generally, the distance between the
meat and the burner and broiling time
regulates degree of doneness.
Any steak for broilingshouldbe at least _
inchthick. Thinnercuts will be donebefore
they are brown and should be pan broiled
instead.
Veal and Pork should not be broiled;veal
becauseit is too lean; and pork because it
requires long, slow cooking to be eaten
safely.
Fish needsto be brushed in oil before broiling
and placed skin side down in greased broiler
pan.
Chickenneeds to be less than 3 lbs. and
occassionallybasted with fat (will need a
lower racksetting).
a. Prepare meat - remove excessfat from
meat and slash remaining fat being
carefulnotto cutintomeat- thiswill help
excessfat to drain and keepsmeatfrom
curling.
b. Positionracksothat meatwill beapproxi-
matelyI inchfromthebroiler.Ifyounotice
C*
do
e.
g.
an excessiveamountof smoke,the rack
has beenplacedtoo closeto the broiler.
Turnselectordialto broil,turnthermostat
dial to broil - preheat is not necessary
except for charcoal exterior with rare
interior(steaks)preheat5 - 10 minutes.
Broilingshouldbedonewiththeovendoor
openonelectricovensanddoorshutongas
ovens.
Follow suggestedtimes on broil chart-
meat should be turned once about half
way throughbroilingtime.
Checkthe donenessbycuttingslit in meat
near centerfor desiredcolor.
Remove broiler pan immediately after
broilingso that drippingwill not bake on
and causemessyclean up.
EASYCLEANING
Allow to cool slightly then:
1. Remove broiler pan immediately after
broiling.
2. Drain drippings.
3. Sprinkle with soap and cover bottom with
wet paper towel - this will soften baked on
foods and make clean up easy.
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