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BroS ing
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 from above the
food° Most fish and tender cuts of meat can be
broiled. Follow these steps to keep spattering and
smoking to a minimum.
The oven door should be closed during broiling,
1. if the meat has fat or gristle near edge, cut vertical
slashes through both about 2" aparL If desired, fat
may be trimmed, leaving layer about 1/8" thick.
2. Place the meat on the broiler rack in the broiler pan
which comes with the range Always use the rack
so fat drips into the broiler pan; otherwise the juices
may become hot enough to catch fire.
3. Position 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 opera-
tion the door may lock and you may not be able
to open it until the oven cools.
5. Press the BROIL pad.
BROIL
6. Press the INCREASE pad once for LO
/_',,,. Broil (450°E) or twice for HI Broil
(550°Fo)
To change from HI Broil to LO Broil, press the
DECREASE pad once
7.Turn food only once
during cooking° Time
foods for first side
according to the
Broiling Guide
Turn food, then use the
times given for second
side as a guide to
preferred doneness.
(Where two thickness-
es and times are given
together, use first times
given for thinnest food_)
CLEAR t 8.When broiling is completed press the
CLEAR/OFF pad, Serve food immedi-
OFF J ately, and leave the pan outside the
oven to cool during the meal for easi-
est cleaning.
Use of Aluminum Foil
You can use 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 to 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 & 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
O. Should I salt the meat before broiling?
A. 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,
brush each side often with butter.
as
A,
Why are my meats not turning out as brown as
they should?
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
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