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. .... ...................,-—.—...——.———.—..——————.———.
seeBroiling on page 21.
—_
Broilingis cookingfoodbyintense
.
radiantheatfromthe upperunitin
theoven.Mostfish and tendercuts
ofm,eatcan bebroiled.Follow
thesestepsto k~epspatteringand
smokingto a minimum.
Step 1:If meathasfatorgristlenear
edge,cutverticalslashesthrough
bothabout2“apart. If desi~ed,fat
maybe trimmed,leavinglayer
about1/8”thick.
Step 2: Placemeaton broilerrack
in broilerpan whichcomeswith
range.Alwaysuserack so fatdrips
intobroilerpan; otherwisejuices
maybecomehotenoughto catchfire.
S&p3:Wsitionshe~on~commended
shelfpositionassuggestedinBroiling
Guideon page21.Mostbroilingis
doneon C position,butif your
rangeis connectedto 208volts,you
naywishto usehigherposition:
I
Step4: Leavedoorajara fewinches
(exceptwhenbroilingchicken).
Thedoor staysopenby itself,yet
thepropertemperatureis maintained
in theoven.
Step 5:
TurnbothOVENSETand
OVENTEMP knobstOBROIL.
_.; Preheatingunitsis notnecessary.
(Seenotesin BroilingGuide.)
Step 6: firn foodonlyonceduring
cooking.Timefoodsfor firstside
per BroilingGuide.
~m food,thenusetimesgivenfor
secondsideas a guidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
first.timesgivenforthinnestfood.)
Step %TurnOVENSETknob
to OFF. Servefoodimmediately,
andleavepan outsideovento cool
duringmealfor easiestcleaning.
UseofAIuminumFoil
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~ MOLD
FOILTHOROUGHLY~
BROILERRACK,ANDSLIT
FOIL~ CONFORMWITH
SLITSIN RACK.Broilerrackis
designedto minimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplacea sheetof
aluminumfoilon shelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increasein heatonoutsidesurfaces
oftheoven.
19
Questiom&Answers
Q. WhyshouldI leavethe door
closedwhenbroilingchicken?
A. Chickenis theonlyfood
recommendedforclosed-door
broiling.Thisis becausechickenis
relativelythickerthanotherfoods
youbroil. Closeddoorholdsmore
heatin oven,so chickenmaybe
broiledbut well-doneinside.
Q. Whenbroiling,is it necessary
to alwaysuse a rackin the pan?
A. Yes.Usingtheracksuspends
themeatoverthepan. Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q. Should1saltthemeatbefore
broiling?
A. No. Saltdrawsoutthe juices
andallowsthemtoevapor~te.
Alwayssaltafiercooking.Turn
meatwithtongs;piercingmeat
witha forkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish, brusheachsideofien
withbutter.
Q.Whyaremymeatsnotturning
outas brownastheyshould?
AeIn someareas,thepower
(voltage)to therangemaybe low.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpanwithfoodin oven.
Checkto see if youare usingthe
recommendedshelfposition.Broil
for longestperiodoftimeindicated
in the BroilingGuide.Turnfood
onlyonceduringbroiling.
Q. Do I needto greasemybroiler
racktopreventmmtfmmsticking?
A. No. Thebroilerrack is designed
to reflectbroilerheat,thuskeeping
the surfacecoolenoughto prevent
meatstickingtothesurface.However,
sprayingthebroilerracklightlywith
a vegetablecookingspraybefore
cookingwillmakecleanupeasier.
1
(continttedne.rtpage)
b
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