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BROILING
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum.
Your range has a compartment below the oven for
broiling. A specially designed broiler pan and grid
allow dripping fat to drain away from the food and
keep it away from the high heat of the gas flame.
Both the oven and broiler compartment doors
must be closed during broiling.
Turn most foods once during cooking (the exception
is thin fillets of fish; oil one side, place that side
down on broiler grid and cook without turning until
done). Time foods for about one-half the total
cooking time, turn food, then continue to cook to
preferred doneness.
Roasting Broiling
1. You can change the distance of the food from the
heat source by positioning the broiler pan and grid
on one of three shelf positions in the broiler
compartment—A (bottom of broiler compartment),
B (middle) and C (top).
2. Preheating the broiler or oven is not necessary and
can produce poor results.
3. If meat has fat or gristle around the edge, cut
vertical slashes through both about 2″ apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8″ thick.
4. Arrange the food on the grid and position the
broiler pan on the appropriate shelf in the oven or
broiling compartment. Placing food closer to the
flame increases exterior browning of the food, but
also increases spattering and the possibility of fats
and meat juices igniting.
5. Close the oven and broiler compartment door.
6. Turn the OVEN CONTROL knob to BROIL.
7. Turn the OVEN CONTROL knob to OFF. Remove
the broiler pan from the broiler compartment and
serve the food immediately. Leave the pan outside
the range to cool.
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 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. 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. Turn the
meat with tongs; piercing the meat with a fork
also allows juices to escape. When broiling
poultry or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as
they should?
A. 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.
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GEAppliances.com