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How to
Broti
Broiling is cooking food by direct heat horn above the
Your range has a compartment below the oven for
food. Most fish and tender cuts of meat can be
broiling. A specially designed broiler pan and rack
broiled. Follow these steps to keep spattering and
allow dripping fat to drain away from the food and
smoking to a minimum.
keeps it away from the high heat of the gas flame.
Both the oven and broiler compartment doors
shodd
be closed during
broiting.
1.
You can change the distance of the food from the
heat source by positioning the broiler pan and rack
on one of three shelf positions in the broiler
compartment-A (bottom of broiler compartment),
B
(midde)
and C (top).
2. Reheating the broiler or oven is not necessary and
can produce poor results.
3.
H
the meat has fat or
gristie
near the edge, cut
vertical slashes through it about 2 inches apart, but
don’t cut into the meat.
We recommend that you
tim
the fat to prevent excessive smoking, leaving a
layer about 1/8 inch thick.
4. Arrange the food on rack and position the broiler
pan on the appropriate shelf in the oven or broiling
compartment. Placing the food closer to the flame
increases the exterior browning of food, but
dso
increases spattering
md
the possibility
of the
fats
and the meat juices igniting.
5. Close the oven and broiler compartment door.
6. Turn the OVEN
TEMP knob to
BRO~.
7. Turn most foods once during cooking (the
exception is thin
fdlets
of fish; oil one side, place
that side down on broiler rack and cook without
turning until done). Time foods for about one-half
the
toti
cooking time, turn food, then continue to
cook to
prefemed
doneness.
8. Turn the OVEN
TEMP knob to OFF. Remove the
broiler pan from the broiler compartment and seine
the food immediately.
bave
the pan outside the
range to cool.
Use of
Altim
Foti
You can use
rduminum
fofi
to
be
your
brofier
pan and
brofler
rack. However, you must mold the foil
tighdy
to the rack and cut slits in it just like the rack.
Without the slits, the
foti
will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on
fie.
If you do
not cut the slits, you are frying, not broiling.
Questiom
&
Amwers
Q. When
brotiing,
is it necessary to always use a
rack in the pan?
A. Yes.
Using the rack suspends the meat over
the
pm. As the meat cooks, the juices
fdl
into the pan,
thus keeping meat drier. Juices are protected by the
rack and stay cooler, thus preventing excessive
spatter and smoking.
Q. Shodd I
At
the
m=t
before brofing?
A. No.
Sdt
draws out the juices and
rdlows
them to
evaporate. Always
sdt
after cooking. Turn meat
with tongs; piercing meat with a fork
dso
rdlows
juices to escape. When
brofling
poultry or fish,
brush each side
ofien
with butter.
Q. Why are my
mats
not turning out as
brown
as they
shodd?
A. Check to see if you are using the recommended
shelf position. Broil for longest period of time
indicated in the
Broitig
Guide. Turn the food only
once during broiling.
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17
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