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Broiling is cooking
food
by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of meat can be broiled. Follow
these steps to keep spattering and
smoking to
a
minimum.
Step 1:
If
meat has
fat
or gristle near
edge,
cut
vertical
slashes through
both about 2“ apart.
If
desired, fat
may be trimmed, leaving layer
about
1/8” thick.
Step 2:
Place meat 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: Position shelf on recommended
shelf position
as
suggested in Broiling
Guide on page 23. Most broiling is
done
on C position, but
if
your
oven is connected to 208 volts, you
may wish to use higher position.
Step
4: Leave the oven door ajar
a
t’ew
inches
(except when broiling
chicken). The door stays open by
itself, yet the proper temperature
is maintained in the oven.
Step
5: Turn both OVEN SET and
OVEN TEMP knobs to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide. )
Ffi
II
Step
6:
‘1’urn
food
only once during
cooking. Time
foods
for first side
per Broiling Guide.
Turn
food.
then use
times
given for
second side as a guide
to
preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food. )
Step
7: Turn OVEN SET knob
to
OFF. Serve
fc)od
immediately,
md
leave pan outside oven to cool
during meal for easiest cleaning.
1.
If desired, broiler pan maybe
1 ined with foil and broiler
ra~k
may
be covered w ith foil for broiling.
ALWAYS BE CERTAIN TO MOLD
FOIL THOROUGHLY TO
BROILER RACK, AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler racks are
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving its purpose. and juices may
become hot enough to catch fire.
2. DO NOT place a sheet of
aluminum foil on shelf. To do so
may result in improperly cooked
foods. damage to oven finish and
increase in heat on outside surfaces
of the oven.
3.
On all except self-cleaning
ovens, a sheet of aluminum foil may
be used on
tloor
of the oven
under
the
bake unit, if desired. BE CERTAIN
FOIL DOES NOT TOUCH BAKE
UNIT. Aluminum foil used in this
way may slightly affect the browning
of some foods. Change foil when it
becomes soiled.
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended
for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closed door holds more
heat in oven, so chicken maybe
broiled but well-done inside.
Q.
When broiling, is it necessarv
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.
Q.
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.
Q.
Whv
are my meats not turning
out as brown as they should?
A. In some areas, the power
(voltage) to the oven may
be
low.
ln
these cases, preheat the broil
unit
for 10 minutes before placing
broiler pan with food in oven.
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.
Q.
Do
I
need to grease mv broiler
rack to prevent meat from-sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat sticking to the surface. However,
spray ing the broiler rack 1
ightl
y with
a vegetable cooking spray before
cooking will make cleanup easier.
21
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