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BRO~ING
(continued)
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
meat with tongs; piercing 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. In some areas, the power
(voltage) to the range maybe
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. Do I need to grease my
broiler grid to prevent meat
from sticking?
A. No. The broiler grid is
designed to reflect broiler 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
will make cleanup easier.
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