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Do not lock the oven door with the latch during
The oven door
should
be closed during broiling.
broiling. The latch is used for self-cleaning only.
Turn the food only once during broiling. Time the
Broiling is cooking food by direct heat from above the
foods for the first side according to the Broiling
food. Most fish and tender cuts of meat can be
Guide. Turn the food, then use the times given for the
broiled. Follow these directions to keep spattering and
second side as a guide to the preferred doneness.
smoking to a minimum.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2“ apart. If
desired, the fat may be trimmed, leaving layer
about 1/8” thick.
2. Place the meat on the broiler rack on 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 the Broiling Guide.
4. Close the oven door.
(—1
5.presstheBRoILPad.
II
BROIL
\
J
6. Press the INCREASE pad once for LO Broil
(450°F)
or press the INCREASE pad twice for
HI Broil
(550°F).
To change from HI Broil to LO Broil,
press the
BROIL pad and then the DECREASE pad once.
7. When broiling is completed, press the
CLEAWOFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the 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 and 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. 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 the 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. Check to see if you are using the recommended
shelf position. Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
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