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Broiling
Do not lock the oven door with the latch during
broiling. The latch is used for serf-deanlng only.
Broiling iscooking food by direct heat from above the
food. Most fish and tender cuts of meat can be broiled_
Follow these directions to keep spattering and smoking
to a minimum.
The oven door should be closed during broiling.
Turnthe foodonlyonce
during cooking. Time the
foods for the first side
according to the Broiling
Guide.
Turn the food, then use
the times given for the
second side as a guide to
the preferred doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart.
If desired, the fat may be trimmed, leaving a layer
about 1/8" (3 mm) thick°
2. Place the meat on the broiler grid in the broiler pan
which comes with the range. Always use the grid so
fat drips into the broiler pan; otherwise the juices
may become hot enough to catch fire°
3. Position the shelf on the recommended shelf
position as suggested in Broiling Guide.
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 ro open it until the oven cools.
5. Turn the OVEN SET knob to BROIL°
6. When broiling is finished, turn the OVEN SET
knob to OFE Remove the broiler pan from the
range and setve the food immediately. Leave the pan
outside the range to cool.
Use of Alurninum 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
cotdd become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions & 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. Jtfices are protected by the
grid and stay cooler, thus preventing excessive
spatter and smokingo
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 the meat
with tongs; piercing the meat with a fork also allows
the 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. Check to see if you are using the recommended
shelf positiono Broil for the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
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