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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
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 food only once during broiling. You may
need to move the food to a higher shelf position.
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 also allows juices to escape.
Turn the meat with tongs instead of a fork.
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 the 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 from sticking to the surface. However, spraying
the broiler rack lightly with a vegetable cooking
spray before cooking will make clean-up easier.
BROILING
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food using tongs only once during cooking.
Time the foods for the first side according to the Broiling
Guide. Turn the food, then use the times given for the
second side as a guide to the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler rack in the broiler pan.
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 the 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 the proper
temperature is maintained
in the oven.
5. Press the BROIL pad. Preheating the elements is
not necessary. (See the Comments Column in the
Broiling Guide.)
6. Press the INCREASE pad once for LO Broil or
twice for HI Broil.
To change from HI Broil to LO Broil, press the
BROIL pad then press the DECREASE pad once.
7. When broiling is finished press the CLEAR/OFF pad.
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 and off 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 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.
Questions and Answers
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