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Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
of
meat
can
be broiled. Follow
these steps to keep spattering and
smoking to
a
minimum.
Step 1:
lf
Imeat
has fat or gristle
near
edge,
cut vertical slashes
(hrough
both about
~“
apart.
If
desired. fat may
be
trimmed,
leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan.
Always
use rack so
fat
drips into broiler pan; otherwise
juices may become hot enough to
catch
fire.
Step
3:
Position shelf on
recommended shelf position as
sug~ssted
in Broiling Guide. Most
brolllng
is done on C position, but
if
your range is connected to 208
Volts,
yOLI
may wish to use a
higher position.
1
I
‘--- .
Step 4:
Leave
door ajar
a
few
inches (except when broiling
chicken). The door stays open by
itself,
yet the proper temperature is
maintained in the oven.
Step 5: Turn both OVEN SET and
OVEN TEMP knob to BROIL.
Preheating units is not necessary.
(See notes in Broiling Guide.)
Step 6: Turn food only once
during broiling. Time foods for
first side per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step 7:
When finished broiling, turn
OVEN SET knob to OFF. Serve food
immediately, leaving the broiler pan
and rack outside oven to cool during
meal for easiest cleaning.
Use of Aluminum Foil
You 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.
Questions & Answers
Q. Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
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.
Q. Should
I
salt the meat before
broiling?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork allows juices to escape.
When broiling poultry or fish,
brush each side often with butter.
Q. Why
are my meats not turning
out as brown as they should?
A. In some areas, the power
(volt-
age)
to the oven may be low. ln
these cases, preheat the broil unit
for 10 minutes before placing
broiler pan with food in oven.
Check to see if you are using the
recommended shelf position. Broil
for longest period of time indicated
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease my broiler
rack to prevent meat from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus
keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a vegetable cooking
spray before cooking will make
cleanup easier.
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