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Broiling is
cooking
foti
by direct
heat
from
above
the
Turn
the
food
using
t(.)ngs
(rely
once
during
broiling.
food.
Most fish
and
tender cuts of
meat
can
be
Time the
foods
for
the
tirst
side according
to
the
broiled. Follow these directions to keep spattering
and
Broiling
Guide. Turn the
f(;t)d.
then use
the
times
smoking
to
a
minimum. given
for
the
second
side
as
a
guide
tu
the preferred
The oven door should be closed during broiling.
doneness.
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
br(>iler
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
tire.
.
3.
Position
the
shelf
on the recommended shelf
position
as
suggested in the Broiling Guide.
4. Clwe
the oven
dwr.
❑
5.
Press the BROIL pad. Preheating the
;~~~
burner is not necessary. (See the
A
Comments column in the Broiling Guide.)
6. Press the INCREASE
pad
(]nce
for
LO Broil
or
press the INCREASE
pad
twice
for
HI Broil.
To change from HI Broil to 1.0 Broil, press the
DECREASE
pad
once.
To change back to HI Broil,
press the INCREASE
pad
once.
7. When broiling is
ct]mpleted.
press the CLEAR/OFF
pad.
Serve the food immediately,
and
leave the
pan
(]utsidc
the
oven
to
c(JOI
during
the
meal
for
easiest cleaning.
NOTE: A
fan
may
automatically
turn
(In
and
off
to
ct~ol
internal
parts.
This is
normal,
and
the
filn
may
c(~ntinuc
to run
after
the oven is
turned
off.
Use of Aluminum Foil
You
can
usc aluminum foil
to
line your broiler
pan
and
brt)iler
r~ck.
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
fmm
draining into the broiler
pan.
The juices
could become hot
enf)ugh
to
catch
on
fire. If
you
d(]
not
cut
the slits, you are frying. not broiling.
—
Questions and Answers
O. When
broiling,
is it
nece~n
b
always
~~e
a
Q. Do I need to grease my broiler rack to prevent
rack in the
P-n?
A. Yes.
Using the
rack
suspends the
meat
over
the
A.
pan.
As the
meat
c~ks,
the juices
fall
into
the
pan,
thus keeping
meat
drier. Juices
are
protected by the
rack
and
stay cwler, 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
evapordte.
Always
salt
after
cooking.
Piercing the
meat
with a fork
also
allows the juices
to
escape.
Turn the meat with tongs instead
of
a fork.
the meat from sticking?
No.
The
broiler
rack
is designed to
retlcct
bmilcr
heat,
thus keeping the surface
cof)l
cn{~ugh
to
prevent the
meat
from sticking
to
the surface.
Huwever,
spraying
the
broiler
rack
lightly with
a
vegetable
c[~oking
spray before cooking will make
clean-up easier.
24
—-—