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Broiling is cooking food by intense radiant heat from
the upper unit in the oven. Most fish and tender cuts
of meat can be broiled. Follow these steps to keep
spattering and smoking to a minimum.
Step 1: If meat has fat or gristle near edge, cut
vertical slashes through both about 2 inches apart.
If desired, fat maybe trimmed, leaving layer about
1/8 inch thick.
Step 2: Place meat on broiler rack in broiler pan.
Always use rack so fat drips into broiler pan;
otherwise juices may become hot enough to catch fire.
Step 3: Position shelf on recommended shelf position
as suggested in 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.
Step 4: Leave door open to broil stop position. The
door stays open by itself, yet the proper temperature,
is maintained.
Step 5: Press BROIL pad.
Step 6: Select LO Broil (450°F.) by tapping
INCREASE pad once. Select HI Broil
(550”F.)
by
tapping INCREASE pad twice.
To change from HI Broil to LO Broil, press the
BROIL pad then tap DECREASE pad once.
-/&’
Step 7: Turn food only
once during cooking.
@
Time foods for first side
h
per Broiling Guide.
Turn food, then use times given for second side as a
guide to preferred doneness. (Where two thicknesses
and times are given together, use first times given for
thinnest food.)
Step 8: When Broiling is completed press the
CLEAIVOFF pad. Serve food immediately, and
leave pan outside oven to cool during meal for
easiest cleaning.
Use of Aluminum Foil
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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 & 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 meat
with tongs; piercing meat with a fork also allows
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. In some areas, the power (voltage) to the range
may be low. In these cases, preheat the broil unit
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.
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
cleanup easier.
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