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oiling is cooking food by intense radiant heat from the upper broil 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 around the edge, cut
vertical slashes through both about 2 inches apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a flat shelf on the recommended shelf
position as suggested in the Broiling Guide. Most
broiling is done on C position, but if your oven is
connected to 208 volts, you may wish to use a
higher position,
4. Leave the door open to
“’%,,,,,,,
,
broil stop position.
The
.
door stays open by itself,
>
yet the proper temperature
is maintained in the oven.
m
%,,
,,,,,,.
.
.
>
/
5. Press the BROIL pad.
6. Press the INCREASE pad for HI Broil or press
the DECREASE pad for LO Broil.
To change from HI
Broil
to LO Broil, press
the DECREASE pad once.
NOTE:
Use LO Broil to cook foods such as
poultry or thick pork chops thoroughly without
over browning them.
7. Turn the food only once during broiling.
Time the foods for the first side according to the
Broiling Guide.
Turn the food, then use the times given for the
second side as a guide to the preferred doneness.
(Where 2 thicknesses and times are given together,
use the first times given for the thinnest food.)
8. 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
You can use aluminum foil to line
Without the slits, the foil will
your broiler pan and broiler grid. prevent fat and meat juices from
However, you must mold the foil
draining to the broiler pan. The
tightly
to the grid and cut slits in it
juices could become hot enough to
just like the grid.
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions and Answers
Q. When broiling, is it necessary to always use a
Q. Why are my meats not turning out as brown
grid in the pan?
as they should?
A. Yes.
Using the grid suspends the meat over the
A.
pan. As the meat cooks, the juices fall into the
pan, thus keeping meat drier. Juices are protected
by the grid 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
.
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.
evaporate. Always salt-after cooking. Turn meat
with
tonm:
Diercinsz
meat with a fork also allows
V. Do I need to grease my broiler grid to prevent
meat from sticking?
juices
toeesc’ape.
W~en
broiling poultry or fish,
A. No.
The broiler grid is designed to reflect broiler
brush each side often with butter.
heat, thus keeping the surface cool enough to prevent
meat from sticking to the surface. However, spraying
the broiler grid lightly with a vegetable cooking
spray before cooking
wiIl
make clean-up easier.
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