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Broiling is cooking
f’ood
by intense radiant
heat
Turn the food only once during broiling. Time the
from
the upper broil element in the oven. Most fish
foods
for
the first side according to the Broiling
and
tender
cuts of meat
can
be broiled.
Follow
these
Guide. Turn the food, then use the times given for
directions to keep spattering
and
smoking to
a
the second side as a guide to the preferred doneness.
minimum.
1. If the meat
has
ftit
or gristle around the edge, cut
verticol
slashes through both about 2 inches apart.
If
desired, the
fat
may
be trimmed, leaving
a
layer
about
1/8
inch thick.
2. Place
[he
meat on the broiler rack in the broiler pan.
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 a
shelf’
on recommended shelf position as
suggested in the Broiling Guide. Most broiling is
done on E position,
but if your oven is connected
to 208 volts,
you
may wish to use a higher position.
4.
Leave the door open to the
~
11,
broil
stop position. The door
stays open by itself, yet the
proper temperature is . . . .
.
‘
“
mainttiined
in the oven.
M
.,”.’
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.
❑
5. Press the BROIL pad.
\~~~L
A
6. Press the INCREASE pad once for HI Broil or
press the DECREASE pad once for LO Broil. To
change from HI Broil to LO Broil, press the
BROIL pad then press the DECREASE pad once.
7. When broiling is finished press the
CLEAWOFF
pad. Serve the food immediately and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
Use of Aluminum Foil
/J1,
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
toil
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
as
they should?
A.
ln
some
areas,
the power (voltage) to the oven may
be
low,
In these cases, preheat the
broil
element
for 1 () minutes before placing the broiler pan with
tood
in
the
oven.
Check to see if you are using the
recommended
shelf
position. Broil for longest
period
of time indicated in the Broiling Guide.
Turn the food only once during broiling. You may
need
to move
the
food
to
a
higher shelf position.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices
and
allows
them to
cvtiporatc.
Always
salt
after
cooking. Turn the
meat
with tongs: piercing the meat with a fork also
allows juices to escape. When broiling poultry or
fish,
brLIsh
each side often with butter.
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. 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 clean-up easier.
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