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Broiling
Broiling is cootdng food by direct heat from above the
food. Your range has a convenient compartment below
the oven for broiling. It also has a specially designed
broiler pan and grid that allows the dripping fat to
drain away from the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and grid on one of the
three shelf positions in the broiler compartment A
(bottom of broiler comparr_ment), B (middle) and C (top).
Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoidng
to a minimum.
The oven and broiler compartment doors must be
closed during broiling.
Turn most foods once during cooldng (the exception is
thin fillets of fish; oil one side, place that side down on
the broiler grid and cook without turning until done).
Time the food for about one-half the total cootdng
time, turn the food, then continue to cook to the
preferred doneness.
How to Broil
1. The broiler compartment does not need to be
preheated for broiling.
2. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart,
but do not cut into meat. If desired the fat may be
trimmed, leaving a layer about 1/8" (3 ram) thick.
3. Arrange the food on the grid and position the
broiler pan on the appropriate shelf in the broiler
compartment. Placing the food closer to flame sears
the exterior and increases the surface browning of
food, but also increases spattering and the possibility
of fats and meat juices igniting.
4. Close the broiler door and turn the OVEN TEMP
knob to BROIL.
5, When broiling is finished, turn the OVEN
TEMP knob to OFE Remove the broiler pan
from the broiler compartment and serve the food
immediately. Do not leave a soiled broiler pan and
grid inside the range.
Use of Aluminum Foil
You can use aluminum foil
to line your broiler pan
and broiler grid. However,
you must mold the foil
tightly to the grid and cut
slits in it just like the grid.
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
grid in the pan?
A.
Yes. Using the grid 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
grid and stay cooler, thus preventing excessive
spatter and smoldng.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate./idways salt after cooldng. Turn the meat
with tongs; piercing the meat with a fork also allows
the juices to escape. W_hen 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
broil position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
2O
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