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BROIL~G
)iling is cooking food by direct heat from above
.,,e
food.
Your range has a convenient compartment
below the oven
for
broiling. It also has
a
specially
desi&ned
broiler
pan
and
rack that allows dripping
fat
to drain
away
from the foods and be kept away from
the high heat of the gas flame.
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—A (bottom
of broiler compartment), B (middle) and C (top).
Both the oven and broiler compartment doors
should be closed during broiling.
Turn most foods
using
tongs once during cooking;
(the exception is thin fillets of fish;
oil one side, place
that side down on the broiler rack and cook without
turning until done). Time the foods for about one-half
the total cooking time, turn the food, then continue to
cook to the preferred doneness.
1.
If the meat has fat or gristle around the
edge,
cut
Placing the food closer to the flame increases the
vertical slashes through it about 2 inches apart. If
exterior browning of the food, but also increases
desired, the fat may be trimmed, leaving a layer
the spattering and the possibility of the fats and
about l/8-inch thick.
meat juices igniting.
2. Remove the broiler pan and rack from the broiler
4. Close the broiler door and turn the OVEN TEMP
compartment and
place
the food on the rack.
knob to BROIL.
3. Pull out the broiler drawer and position the
5. Turn the OVEN
TEMP knob to OFF. Remove
broiler pan on the preferred rack position in
the broiler pan from the compartment and serve
the compartment placing the sump area of the
the food immediately. Leave the pan outside the
broiler pan to the front of the drawer.
compartment to cool.
TJse
of Aluminum Foil
~
can use aluminum foil to line your broiler pan
and broiler rack. However, you must mold the foil
a
Y
,,c>,<~:t:’
tightly
to
the rack and cut slits in it just like the rack.
~s$>~q~f.~:.,
Without the slits, the foil will prevent fat and meat
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7\~<~+~>,ti:.~L:
juices from draining into the broiler pan. The juices
\&
,,
+,&:<
Always place sump to
could become hot enough to catch on
fire.
If you do
1.,
,,.
-’)”
the front of the drawer.
not cut the slits, you are frying, not broiling.
‘,,
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“
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?
A.
No. Salt draws out the juices and
allows
them
to evaporate. Always salt after cooking. Piercing
the meat with a fork also allows juices to escape.
Turn the meat with tongs instead of a fork.
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.
(c[~ntinued
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