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BROILING
Broiling is cooking food by direct heat from above
Turn the food only once during broiling. Time the
‘.
the food. Most fish and tender cuts of meat can be
foods for the first side according to the Broiling Guide.
broiled. Follow these directions to keep spattering
Turn the food, then use the times given for the second
and smoking to a minimum.
side as a guide to the
prefemed
doneness.
The oven door should be closed during broiling.
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
a shelf on the recommended shelf position
as
suggested in the Broiling Guide.
4. Close the oven door.
f—~
5. press the BROIL pad.
u
BROIL
6. Press the INCREASE pad for HI Broil or press the
DECREASE pad for LO Broil. To change from HI
Broil to LO Broil, 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.
To test if your broiler is working properly:
Cover the
entire broiler pan rack with bread. Place the broiler pan
on the third shelf from the bottom. Broil until the bread
is golden brown. If you have browning on both sides
of the pan, your broiler is working properly. If toast
browns only on one side of the pan, call for service.
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
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.
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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
evapor~te.
Always salt after cooking. Turn the
meti[
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. Are there blue flames on both sides of the
broil burner?
A. Yes,
but the bright orange glow of the burner
ignite may make the flame difficult to see. If you
cannot see the
flame
on both sides and feel your
broil burner is not functioning properly, try the
“toast test”.
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 the meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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