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Broili cookfob int
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CERTAIN to cut opening in foil, to
correspond with slots in the rack so
fat drips into pan below.
$$$ep3: Position shelf on recom-
mended shelf position as suggested
on Broiling Chart on page 24. Most
broili doo C positb
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voltyomawit u hig
posit
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S@P5:Turn OVEN SET Knob and
QvE~ TEMP Knob to BR~~LoPre.
heating units is not necessary.(See
notes on Broiling Chart page 24.)
Step 6: Turn food only once during
cooking. Time foods for first side
as on Broiling Chart page 24. Turn
food, then use times given for sec-
ond side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
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A Y U t rack suspends the
meat over the pan. As the meat
cooks, the juices fall into the pan
thus keeping meat dryer. .Juicesare
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. should Hsalt the meat ‘before
!mlilirlg?
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A N The broiler rack is designed
to reflect broiler heat thus keeping
the surface cool enough to prevent
meat sticking to the surface.
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