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Broilii]gis cooking food by direct
heat from abovethe food.Most
fish and tender cuts of meat can
be broiled. Follow these stepsto
keep spattering and smokingto
a minimum.
The oven door should be Closed
during broiling.
1. Oven does not need to be
preheated for broiling.
2. If meat has fat or gristlenear the
edge, cut vertical slashesthrough
it about 2 inches apart, but don’t
cut into meat. We recommend that
you trim fat to prevent excessive
smoking, leaving a layer about
1/8inch thick.
3. Arrange food on rack and
position the broiler pan on the
appropriate shelf in the oven.
Placing food closer to flame
increases exterior browning of
food, but also increases spattering
and the possibility of fats and meat
juices igniting.
4. Close the oven door but do
not latch it. If the door latch is
moved to the right during a broil
operation, the door may lock and
you may not be able to open it
until the oven cools.
5. Turn OVEN SET knob to
BROIL. For most foods, turn
OVEN TEMP knob to BROIL.
Note: Chicken and ham are
broiled at a lower setting in order
to cook food through without
overbrowning it.
6. Turn most foods once during
cooking (the exception is thin
fil~etsof fish; oil one side, place
that side down on broilerrack and
cook without turning until done).
Time food for about one-half the
total cooking time, turn food, then
continueto cook to preferred
doneness.
7. Turn OVEN T’EMPknob
to OFF. Remove broiler pan
from oven and serve food
immediately.Leave pan outside
the oven to cool.
use of Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut slits in it
just like the rack.
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,
jIOLIare frying, not broiling.
Qllestions& Answers
Q. whe~l broiling, is it necessary
toalways use a irael{inthe pa]~~
A. Yes,
Using the rack suspends
the meat over the pan. As the meat
cooks,tiiejuices fall into the pan,
thus keeping meat drier.Juices are
p~otectedby the rack and stay
cooler,thus preventingexcessive
spatterand smoking.
Q. Should I salt the nleat before
broiling?
A. No. Salt draws out thejuices
and allows them to evaporate.
Always salt after cooking.Turn
meat with tongs;piercing meat
with a fork also allowsjuices
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
shouId?
A. 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.
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