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Questions and 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 meat drier. Juices are protected by the
grid 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. Piercing the
meat with a fork allows juices to escape. Turn the
meat with tongs instead of a fork.
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element for
10 minutes before placing the broiler pan with
food in the oven. 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. You may
need to move the food to a higher shelf position.
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 into 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
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