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BROILING
Broiling is cooking food by direct heat from above
the food. Your oven has a convenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and grid that allow 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 grid on one of three
shelf positions in the broiler compartment—A (bottom
of broiler compartment), B (middle) and C (top).
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 1/8-inch thick.
Steaks and chops should be at least 1-inch thick for
best broiling results. Pan broil thinner ones.
Remove the broiler pan and grid from the broiler
compartment and place the food on the grid.
Pull out the drawer and position the broiler pan in the
compartment placing the sump area of the broiler pan
to the front of the drawer.
Placing food closer to the flame increases the exterior
browning of food, but also increases spattering and
the possibility of fats and meat juices igniting.
Both the oven door and the broiler compartment
drawer must be closed during broiling.
Turn most foods using tongs once during broiling (the
exception is thin fillets of fish; oil one side, place that
side down on the broiler grid and cook without
turning until done). Time the foods for about one-half
of the total cooking time, turn the food, then continue
to cook to the preferred doneness.
How to Set Your Oven for Broiling
1. Press BROIL HI/LO.
2. Press BROIL HI/LO again (alternates
between LO Broil and HI Broil).
3. Press START.
4. Press CLEAR/OFF when broiling
is finished.
CLEAR
OFF
START
BROIL
HI/LO
Questions and Answers
Q. Why are my 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 allows juices to escape. Turn the
meat with tongs instead of a fork.
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 the meat drier. Juices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smoking.
20
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.
Always place
sump to the
front of the
drawer.