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Broilingis cookingfoodbydirectheatfromabovethe
3. Arrangefoodon rackandpositionthebroilerpan
food.Yourrangehaseitherabroilerintheovenora
on theappropriateshelfin theovenor broiling
—
—
compartmentbelowtheovenforbroiling.A specially
designedbroilerpanandrackallowsdrippingfatto
drainawayfromthefoodsandbekeptawayfromthe
highheatofthegasflame.
Both the ovenand broiler compartment doors (on
somemodels)should be closedduring broiling.
Dependingonwhetheryourrangeisequippedwitha
separatebroilerdraweror is equippedforin-oven -
broiling,youcanchangethedistanceofthefoodfrom
theheatsourceby positioningthebroilerpan andrack
on oneof theovenshelvesor oneof thethreeshelf
positionsin thebroilercompartment-A (bottomof
broilercompartment),B (middle)andC (top).
1.Reheatingthebroileror ovenis notnecessaryand
canproducepoorresults.
2. If meathasfator gristleneartheedge,cut vertical
slashesthroughit about2 inchesapart,butdon’t
cutintomeat.Werecommendthatyoutrimfat to
preventexcessivesmoking,leavinga layerabout
1/8inchthick.
compartment.Placingfoodcloserto flame
increasesexteriorbrowningoffood,butalso
increasesspatteringandthepossibilityof fatsand
meatjuicesigniting.
4. Closetheovenorbroilerdoor.
5.TurnOVENCONTROLknobandBAKE/BROIL
switch(onmodelsso equipped)toBROIL.
6.Turnmostfoodsonceduringcooking(the
exceptionis thinfilletsoffish;oiloneside,place
thatsidedownon broilerrackandcookwithout
turninguntildone).Timefoodsfor aboutone-half
thetotalcookingtime,turnfood,thencontinueto
cookto preferreddoneness.
7. TurnOVENCONTROLknobto OFF.Remove
broilerpanhorn ovenand servefoodimmediately.
Leavepanoutsidetheovento cool.
use ofAldnum Fofl
Youcanusealuminumfoilto
he yourbroilerpanand
broilerrack.However,you
mustmoldthefoiltightlyto
therackmd cut slitsin itjust
liketherack.
Broiling Tips
/J
1.Alwaysuse broilerpan andrackthatcomeswith
1,,
youroven.It is designedto minimizesmokingand
spatteringby trappingjuicesin theshieldedlower
partof thepan.
2. For steaksandchops,slashfatevenlyaround
outsideedgesofmeat.Toslash,cut crosswise
W’ithoutthe slits,thefoilwillpreventfat andmeat
throughouterfatsurfacejust to theedgeof the
juicesfromdrainingto thebroilerpan.Thejuices
meat.Use tongsto turnmeatovertoprevent
couldbecomehotenoughto catchonfire. If youdo
piercingmeatandlosingjuices.
notcutthe slits,you arefrying,not broiling.
Questions & Answers
Q. When broiling,is it necessary to aiways use a
Q. ShouldI salt the meat before broiting?
rack in the pan?
A. No. Saltdrawsoutthejuices andallowsthemto
A. Yes.Usingtheracksuspendsthemeatoverthe
evaporate.Alwayssaltaftertooting. firn meat
pan.As themeatcooks,thejuices fallintothepan,
withtongs;piercingmeatwitha fork alsoallows
thuskeepingmeatdrier.Juicesareprotectedby the
juicesto escape.Whenbroilingpoultryorfish,
rackand staycooler,thusp~eventingexcessive
brusheachsideoftenwithbutter.
spatterandsmoking.
- Q. Why are my meats not turning out as brown as
(continuednextpage)
A. Checkto seeif you areusingtherecommended
.-
shelfposition.Broilfor longestperiodoftime
.
indicatedin theBroilingGuide.Turnfoodonly
onceduringbroiling.
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