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)iling
is cooking food by intense radiant heat from the upper unit
m the oven. Most fish and tender cuts of meat can be broiled.
Follow
these directions to keep spattering and smoking to a minimum.
1.
If the meat has fat or gristle near edge, cut vertical
6. Select LO Broil
(450°F.)
by tapping INCREASE
slashes through both about 2 inches apart. If
pad once. Select HI Broil
(550°F.)
by tapping
desired, the fat may be trimmed, leaving a layer INCREASE pad twice.
about 1/8 inch thick.
To change from HI Broil to LO Broil, press the
2.
Place the meat on the broiler rack in the broiler pan.
BROIL pad then tap DECREASE pad once.
Always use the rack so the fat drips into the
bro~ler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position the shelf on the 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.
4. Leave the door open to the
broil stop position.
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5. Press the BROIL pad.
BROIL
7. Turn the food only
once during cooking. Time
foods for first side according to
the Broiling Guide.
Turn the food, then use the times given for the
second side as a guide to preferred doneness.
(Where 2 thicknesses and times are given together,
use the first times given for the thinnest food.)
8. 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 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.
Questions and Answers
Q. Why are my meats not turning out as brown
Q. Do I need to grease my broiler rack to prevent
as they should? meat from sticking?
A.
In some areas, the power (voltage) to the range
A.
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.
Q. When broiling, is it necessary to always use a
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,
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.
Should
I
salt the meat before broiling?
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
iuices
to
esca~e.
When
broiling
~oultrv
or fish.
~hus
keeping meat drier. Juices are protected by the
brush each side often with butter.
rack and stay cooler, thus preventing excessive
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spatter and smoking.
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