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Broiling
Broiling is used for When broiling in an electric oven, preheat 3-4 min-
tender cuts of meat or utes for optimal browning.
marinated meats, fish
and some fruits and For best results, steaks and chops should beat least
3/4" thick. Thinner cuts should be panbroiled.
vegetables. The food
is placed directly under Before broiling, trim excess fat to prevent exces-
the top element or sive spattering or smoking. Cut srashesin the outer
under the gas flame, edges of the fat to prevent curling during cooking.
The desired doneness
is determined by the Season meat after cooking. Salt tends to draw
distance between the juices out of the meat and delay browning.
food and the heat Use the broiler pen supplied with your oven. It is
source and the cooking designed to drain excess liquid and fat away from
time. the cooking surface to prevent spatters and smoke.
Do not cover the broiler insert with aluminum foil.
This prevents fat from draining into the pan bot-
tom. However, for easier clean-up, line the broiler
pan (bottom portion) with foil and spray the insert
with non-stick vegetable coating.
The rack position selected for broiling depends on
the thickness of the meat and the desired doneness.
Thin cuts (3/4to 1inch) should be placed 2-3 inches
from the heat; thicker cuts should be placed 3-6
inches from the heat,
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