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. oiling
is
cooking food by direct heat from above
Both the oven and broiler compartment doors
the food. Your range has a convenient compartment
should be closed during broiling.
below the oven for broiling. It also has a specially
designed broiler pan and rack that allows dripping fat
Turn most foods once during cooking; (the exception
to drain away from the foods and be kept away from
is thin fillets
of
fish; oil one side, place that side
down on the broiler rack and cook without turning
the high heat of the gas
flame.
until done). Time the foods for about one-half the
Distance from the heat source may be changed by
total cooking time, turn the food, then continue to
positioning the broiler pan and rack on one of three
cook to the preferred doneness.
shelf
positions in the broiler compartment—A (bottom
of
broiler compartment), B (middle)
and C
(top).
1.
If
the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart. If
desired, the fat may be trimmed, leaving a layer
about l/8-inch thick.
2. Remove the broiler pan and rack from the broiler
compartment and place the food on the rack.
3. Pull out
the
drawer and position the broiler pan in
the
compartment.
Placing the food closer to the flame increases the
exterior browning of the food, but also increases
the spattering and the possibility of the fats and
meat juices igniting.
4. Close the broiler door and turn the OVEN TEMP
knob to BROIL.
5. Turn the OVEN TEMP knob to OFF. Remove
the broiler pan from the compartment and serve
the food immediately. Leave the pan outside the
compartment to cool.
“Tse
of Aluminum Foil
.
w
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 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.
Broiling Tips
● Use tongs to turn the meat over—pierced meat ● Steaks and chops should be at least l-inch thick
loses juices.
for best broiling results. Pan broil thinner ones.
Questions and Answers
Q. Why are 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.
Q.
Should I salt the meat before broiling?
J
No. 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. 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 meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
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