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Broiling
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by direct heat fiom 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°E (71°C.) and
poultry to at least an INTERNAL temperature of
180°E (82°C,) Cooking to these temperatures usually
protects against foodborne illness.
The oven door should be closed during broiling.
Turn the fbod only once
during cooldng. 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 pref&red 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 1/8" (3 rum) 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 lmob to BROIL.
6. When broiling is finished, turn the Oven Set kmob
to OFE Remove the broiler pan from the range and
serve the food immediately. Leave the pan outside
the range to cool
Use of Aluminum Foil
You can use aluminum
foil to fine your broiler pan
and broiler grid. HoweveI;
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 fi'orn draining to the broiler pan, The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are fkying, 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 fat! 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?.
A. 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:
Q.Why are my meats not turning out as brown as
they should?
A. Check to see if' you ale using the recommended
shelf'position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
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