Filter
Top Products
Broiling
Broilingis cookingfoodbyintense
radiantheatfromtheupperunitin
theoven.Mostfishandtendercuts
ofmeatcanbebroiled.FO11OW
thesestepstokeepspatteringand
smokingto aminimum.
Step1:If meathasfator gristlenear
..
edge,cutverticalslashesthrough
bothabout2“apart.If desired,fat
maybetrimmed,leavinglayer
about1/8”thick.
Step2: Placemeatonbroilerrack
inbroilerpan.Alwaysuserackso
fatdripsintobroilerpan;otherwise
juicesmaybecomehotenoughto
catchti.
Skp 3:Wsitionshelfon-remended
shelfpositionassuggestedinBroiling
Guideonpage19.Mostbroilingis
doneon Cposition,but ifyour
ovenis connectedto208volts,you
maywish tousehigherposition.
L/J
Step4: Leavetheovendoorajar a
fewinches(exceptwhenbroiling
chicken).Thedoorstaysopenby
itself,yetthepropertemperature
ismaintainedinthe oven.
Step5: TurnbothOVENSETand
OVENTEMPknobsto BROIL.
Preheatingunitsis notnecessary.
(SeenotesinBroilingGuide.)
Step6: Turnfoodonlyonceduring
cooking.Timefoodsfor firstside
perBroilingGuide.
~rn food,thenusetimesgivenfor
secondsideasa guidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
firsttimesgivenforthinnestfood.)
Step%~m OVENSETknob
to OFF.Servefoodimmediately,
andleavepanoutsideoventocool
duringmealforeasiestcleaning.
us~
ofAlmhm Fofl
I / I
1
1. Ifdesired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYSBECERTAIN~ MOLD
FOILTHORC?UGHLY~
BROILERRACK,ANDSLIT
FOILTOCONFORMWITH
SLITSINRACK.Broilerracksare
designedtominimizesmokingand
spattering,andtokeepdrippings
coolduringbroiling.Stoppingfat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughtocatchfire.
2. DONOTplaceasheetof
aluminumfoilonshelf.Todoso
mayresultinimproperlycooked
foods,damagetoovenfinishand
increaseinheatonoutsidesurfaces
oftheoven.
3. Asheetofaluminumfoilmaybe
usedonflooroftheovenunderthe
bakeunit,ifdesired.BECERTAIN
FOILDOESN~ ~UCH BAKE
UNIT.Aluminumfoilusedinthis
waymayslightlyaffectthebrowning
ofsomefoods.Changefoilwhenit
becomessoiled. ~
Q.WhyshouldI leavethedoor
closedwhenbr(;}ilingchicken?
A. Chickenistheonlyfood
recommendedforclosed-door
broiling.Thisisbecausechickenis
relativelythickerthanotherfoods
youbroil. Closingthedoorholds
moreheatin theovenallowing
chickentocookevenlythroughout.
Q.Whenbroiling,is itnecessary
toalwaysusea rackin thepan?
A. Yes.Usingtherack suspends
themeatoverthepan. Asthemeat
cooks,thejuicesfallintothepan,
thuskeepingmeatdrier.Juices
areprotectedbytherackandstay
cooler,thuspreventingexcessive
spatterandsmoking.
Q.ShouldI saltthemeatbefore
broiling?
A. No. Saltdrawsoutthejuices
e
andallowsthemtoevaporate.
Alwayssaltaftercooking.Turn
meatwithtongs;piercingmeat
—
witha forkalsoallowsjuicesto
escape.Whenbroilingpoultry
or fish,brusheachsideofien
withbutter.
Q.Whyaremymeatsnotturning
outasbrownastheyshould?
A. In someareas,thepower
(voltage)to theovenmaybelow.
In thesecases,preheatthebroil
unitfor 10minutesbeforeplacing
broilerpan withfoodin oven.
Checkto seeifyouare usingthe
recommendedshelfposition.Broil
forlongestperiodoftimeindicated
in theBroilingGuide.~m food
onlyonceduringbroiling.
Q.DoI needtogreasemybroiler
racktopreventmat fromstic~?
AeNo.Thebroilerrackis designed
to reflectbroilerheat,thuskeeping
9’
thesurfacecoolenoughtopreven
meatstickingtothesufice. Howeve,
sprayingthebroilerracklightlywith _
a vegetablecookingspraybefore
cookingwillmakecleanupeasier. _
20