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Broiling is cooking food by direct heat from above the
Turn the food only once during broiling. Time the
food. Most fish and tender cuts of meat can be
foods for the first side according to the Broiling
broiled. Follow these directions to keep spattering and
Guide. Turn the food, then use the times given for the
smoking to a minimum.
second side as a guide to the preferred 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“ 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.
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5. Press the BROIL pad.
II
BROIL
6. Press the INCREASE pad once for LO Broil or
press the INCREASE pad twice for HI Broil.
To
change from HI Broil to LO Broil, press the
DECREASE pad once.
To change back to HI Broil, press the INCREASE
pad once.
7.
When broiling is completed, 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 after the oven is turned off.
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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. Do I need to grease my broiler rack to prevent
the 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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