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Broiling
Do not lock the oven door with the latch during
broiling. The latch is used for self-cleaning onlyo
Broiling is cooking food by direct heat from above the
food° Most fish and tender cuts of meat can be
broiled,, Follow these directions to keep spattering and
smoking to a minimum.
The oven door should be closed during broiling,
Turn the food only once
during cooking. 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 preferred 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 !/8" (3 ram) 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 the shelf on the recommended shelf posi-
tion 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,
6. ress the INCREASE pad once for LO Broil
(450°F or 232°0) or twice for HI Broil
(550°F or 287°0).
To change from HI Broil to LO Broil, press
the DECREASE pad once.
7. When broiling is completed press the
CLEAR/OFF pad. Serve the food immedi-
ately, and leave the pan outside the oven to
cool during the mea! for easiest 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 silts, 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 the meat drier, Juices are protected
by the rack and stay cooler, thus preventing exces-
sive spatter and smoking.
Q. Should ! salt the meat before broiling?
A. Noo 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 are using the recommended
shelf position, Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling_
(continued next page)
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