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BROILING
Questions and Answers
Q. When broiling, is it necessary to always use a
grid in the pan?
A. Yes. Using the grid 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
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
evaporate. Always salt after cooking. Piercing the
meat with a fork also allows juices to escape. Turn
the meat with tongs instead of a fork.
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 element for
10 minutes before placing the broiler pan with food
in the oven. Check to see if you are using the
recommended shelf position. Broil for the 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.
(continued next page)
Roasting Broiling
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan
and broiler grid. However, you must mold the foil
tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining into 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.
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Do not lock the oven door with the latch while
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a minimum.
Turn the food using tongs 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.
How to Set Your Range for Broiling
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 shelf on the recommended shelf position as
suggested in the 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.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
5. Turn the Oven Temperature knob to BROIL.
Preheating the elements is not necessary. (See the
Comments in the Broiling Guide.)
6. When broiling is finished, turn the Oven
Temperature knob to OFF. Serve the food
immediately, and leave the pan outside the
oven to cool during the meal for easiest cleaning.