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Hew to Set the Oven for Broiling
Broi]im_g is cookim_g _bod by direc_ heat h'om
_,b,,_ethe tbod. Most fish _,.d te.de_" cms o_
me_t c_,. be b_'<]ed. _'oHo,,mese d]_'ec_io.s
to keep sp.tte_i.g _,.d s._oki.g to _,
m ] [/i m {lm.
YoU1 _ l_lm/_e h_s _ ct]]_/p_]Y[o_/eH[ belov, r the
Both the oven end broiler compartment doors
mnst be closed during broiling.
Tin'm/ most tbods o_we dm'im/g cooki_g (the
is t]/im/fillets offish; o1] (me side,
place that side dora/o_/broiler g_Jd amid
cot)]< wid]om mmh/g m/ti] dora/e). Time
foods [iw abol_t one-half the total coo]d_]g
[ill/e, [uYH tk)od, 11/e1/com/th/lle re cot)]< 1o
[] You can chm/ge the distm/ce of the
food h'om tile h eat sol_rce b_
positi(mh/g the broiler }:x:m mid g]Jd
on om/e of d]ree shelf positiom/s h/the
broil er corn pa rtm en t--A (bottom of
broiler compartme_/t), B (middle)
told C (top).
] PI'ehe_{[[m/g the bi'o[]eY t)Y tyve]/[s [/1)[
m/ecessa]) mid cm/produce poor
resll]ts.
[]
[]
[]
[]
[]
Jf meat has [i_t o_">,Tisde arom/d the
edge, clot "_lel t]c[_] slashes throl@] bed/
abol_t 2" apa_. 1["desired, the tht may
be trimmed, ]eavim/g a ]a}er abola
1/8" thick.
Arm_/ge the %od tm the glid amid
positiom/the broiler pare/ore/the
appropriate shelf h/the eve]/or
broi]i_/g comparm/e_m P]ach/g }bed
closer to the flame h/creases extelJor
brom/h/g of the [bed, b_lt also
h/creases spatte_J_/g a_/d the possibility
tff ti_ts a_/d meat j_lices ignith/g.
Close the o _,eli mid broiler
corn partme]/t door.
Tin'I/ the OVEN CONTROLkm_b to
BROIL.
X'Vhe_/broili_]g [s fi_fished, mm the
OVEN CONTROLknob to OFF.ReHIove
the broiler pa_/t_'om the broiler
compartme]/r a_/d selwe the toed
]mmediateh. 1,cave the pro/o_ltside
the m_/ge to coo].
Aluminum Fell
_i)_1 cm/ _lse alm_/imlm tbi] to line yore"
broiler pan/a_/d broiler grid. However;
vou mmt m old the {bi] tigh t]) to the grid
mid c_lt slits 1_/itjmt like the grid.
Cut slits in the foil just like the grid.
Broiling Guide Suggestions
Both the oven and broiler compartment doors
must be closed during broiling.
_Mwa_:suse the broiler pan and grid that
comes with your range. It is designed
to minimize smoking and spattering by
trai)pingjuices in the shiehled lower
part of the pan.
For steaks and chops, slash e_t evenly
around the outside edges of the meat.
To slash, cut crosswise through the
outer fiK sm_i_ce just to the edge of
the meat. Use tongs to turI] the meat
over to prevent piercing the meat and
losing juices.
If desired, marinate meats or chicken
before broiling. Or brush with barbecue
sauce last 5-10 miI]utes oI]h'.
When arranging the ff>od on the pan,
(11tnot let fi_tty edges hang over the sides
because dripping ti_t could soil the oven.
The broiler comi)artment does not need
to be preheated. Howe\'e_; tot very thin
t0ods, or to increase browning, preheat
if desired.
Frozen steaks can be broiled bv
positioning the shelf at the next lowest
shelf position and increasing the cooking
time given in this guide 1½ times per side.
17
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