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Broiling is cooking by direct heat
~$~$fromabove the food.
on your
-range there is a convenient
Broiler Compartment below the
oven. Broiling requires the use of
the Broiler
Panand Rack.The
correct position of the rack in the
pan is extremely important as
shown below. Many grease fires
are caused by improper use of
pan and rack. If aluminum foil is
used in bottom of pan, be abso-
lutely sure it does not block the
drain vents above edge of pan.
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1
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Distance from the heat source
may be changed by positioning
the Broiler Pan and Rack on one
of three shelf positions in the
Broiler Compartment. Of course,
density and size of food are other
factors involved in position.
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‘;: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2-in. apart.
It is recommended that fat be
trim{med, leaving a layer about
%-in. thick, to prevent excessive
smoking.
%le~]2: Remove broiler pan and
rack from broiler compartment
(cold food will stick if placed on
hot
broiler rack). Placefood on
broiler rack in broiler pan. Always
use rack so fat drips into broiler
pan; otherwise juices may
become hot enough to catch fire.
Step 3: Pull out drawer and posi-
tion broiler pan in compartment.
Placing food closer to flame
increases exterior browning on
food, but also increases spat-
tering and the possibility of fats
and meatjuices igniting. Close
broiler drawer.
Step 4: Set OVEN TEMP Control
to BROIL.
Step 5: Turn most foods once
during cooking; (the exception is
thin fillets of fish; oil one side,
place that side down on broiler
rack and cook without turning
until done). Time foods for about
one-half the total cooking time,
turn food, then continue to cook
to preferred doneness. Where two
thicknesses and times are given
together, use first times given for
thinnest food. NOTE: Foods gen-
erally broiled include steaks,
hamburgers, chicken, fish, lamb
chops, fruit ?nd vegetables. Pork
and veal should not be broiled
because these meats require
longer cooking at lower tempera-
tures to develop their full flavor
and tenderness and to be eaten
safely.
-/5
Step 6: Turn oven to OFF. Remove
broiler pan from compartment
and servefood immediately.
Leavepan outside compartment
to cool.
Step 7: Broiled foods may be kept
ready to serve in the KEEP-WARM
oven after broi!ing. After broiling
is complete, turn the thermostat
dial to 170° (KEEP-WARM). Open
door for 10to 15 minutes to allow
excess heat to escape. Place the
broiled food on aserving platter,
cover loosely and place in the
oven.
REME~fiBER:DO NOT USE
PLASTIC PLATTERS OR SERV-
ING TRAYS, PLATED SERVING
PLATES SUCH AS SILVER, OR
PLASTIC WRAP IN THE KEEP-
WARM OVEN.
Cooking times given are approxi-
mate; use them only as a guide.
For your personal safety always
follow above directions carefully.
‘/
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