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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
directions to keep spattering and smoking to a minimum.
1. If the meat has fat or gristle near the edge, cut
vertical slashes through both about 2“ apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8” thick.
2. Place the meat on the broiler rack in the broiler pan
which comes with the range. Always use the rack
so the fat drips into the broiler pan; otherwise the
juices may become hot enough to catch on fire.
3.
Position the shelf on the recommended shelf position
as suggested in Broiling Guide. Most broiling is
done on C position, but if your range is connected
to 208 volts, you may wish to use a higher position.
4. Leave the door open
to the broil stop
position. The door stays
open by itself, yet
proper temperature is
maintained in the oven.
n
5.
Press the
BROIL
BROIL pad,
6. Select LO Broil
(450”F.)
by tapping INCREASE
pad once. Select HI Broil
(550”F.)
by tapping
INCREASE pad twice.
To change from HI Broil to LO Broil, press the
BROIL pad then tap DECREASE pad once.
7. Turn food only once during
cooking. Time foods for first side
according to the Broiling Guide.
Turn food, then use times given
for second side as a guide to
me
femed
doneness. (Where two
,
thicknesses and
times
are given together, use first
times given for thinnest food.)
8.
When broiling is completed press the CLEAR1OFF.
Serve the food immediately, and leave the pan
outside the oven to cool during the meal for easiest
cleaning.
NOTE: A fan may automatically turn on to cool
internal parts. This is normal, and the fan may
continue to run even after the oven is turned off.
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. 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. 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 sticking to the surface. However, spraying the
broiler rack lightly with a vegetable cooking spray
before cooking will make cleanup easier.
20
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 also 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 (voltage) to the range
may be low. In 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.