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Broiling
Broiling is cooking food by intense
radiant heat from the upper bruit
unit in the upper' oven., Most fish
and tender' cuts of meat can be
broiled. Follow these steps to keep
spattering and smoking to a
minimum,
Step 1: If meat has fat or.gristle
near edge, cut vertical slashes
through both about 2" apart._ If'
desired, fat may be trimmed,
leaving layer about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
oven Always use rack so fat drips
into broiler pan; otherwise .juices
may become hot enough to catch
fire,,
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on D position
Step 4: Close the oven door.
Broiling should always be done
with the oven door closed.
Step 5: Press the BROIL button
and turn the SET knob until your
choice of HI BROIL, or LO BROIL.
is displayed. Note: Chicken and
ham are broiled at LO BROIL,
in order to cook food without
overbrowning it.
Step 6: Turn food only once
during cooking, Time foods for
first side pet Broiling Guide
Turn food, then use times given for
second side as a guide to preferTed
doneness. (Where two thicknesses
and times are given together, use
first times given for' thinnest food3
Step 7: When finished broiling,
push the oven CANCEL. button.
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning
Use of Aluminum Foil
I. tf desired, broiler pan may be
lined with foil and broiler rack
may be covered with f0it for'
broiling. ALWAYS BE CERTAIN
TO MOLD FOIL. THOROUGHLY
TO BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK.. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat .juices from draining to
the broiler pan prevents rack fl'om
serving its purpose, and .juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum f0il on shelf, To do so
may result in improperly cooked
foods, damage to oven finish and
increase in heat on outside surfaces
of the oven,,
Questions & Answers
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 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?
Ao No. Salt draws out the,juices
and allows them to evaporate,
Always salt after cooking.. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry or
fish, br_ash each side often with
butter,.
Q. Why are my meats not turning
out as brown as they should?
A. Check to see if you are using
the recommended shelf position.
Broil for longest period of time
indicated in the Broiling Guide
Turn food only once during
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
cleanup easier:
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