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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.
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 the 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 the 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 oven 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.