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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 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 and Answers
Q.
A.
Q.
A.
When broiling,
is
it necessary to always use a
grid in the pan?
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.
Do I need to grease my broiler grid to prevent
meat from sticking?
No. The broiler grid is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the range
may be 10W. In these cases, preheat the broil
element 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 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. Turn the
meat with tongs; piercing the meat with a fork also
allows juices to escape. When broiling poultry or
fish, brush
each
side often with butter.
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