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Broilingis cookingfoodby intenseradiantheatfrom
Turnthe food usingtongsonly onceduringthe
the upperbroilelementin theoven.Mostfishandtender
broiling.Timethe foodsfor the first sideaccording
cutsof meatcanbe broiled.Followthesedirections to
to the BroilingGuide.Turnthe food,then use the
keepspattering andsmokingto a minimum.
timesgivenfor the secondsideas a guideto the
preferreddoneness.
1.
If the
meat
has fat or gristlearoundthe edge,cut
verticalslashesthroughboth about2 inchesapart.
If desired,the fat maybe trimmed,leavinglayer
about 1/8inchthick.
2. Placethe meaton the broilerrack in the broilerpan.
Alwaysuse the rack so the fat dripsinto the broiler
pan;otherwisethejuices may becomehot enough
to catchon fire.
3. Positionshelfon the recommendedshelfposition
as suggestedin the BroilingGuide.Mostbroiling
is doneon C position, b ut if your cookingcenter is
connectedto 208volk, you may wishto use a
higher position.
4. Leave the door open to
the broil stop position.The /
" .
door staysopenby itself,yet
&
,.,.
.....
the propertemperatureis
-. . .. ,:; '"
maintainedin the oven.
n
5. Pressthe BROILpad. Preheating
BROIL
the elementsis not necessary.
A
(Seethe Commentscolumnin
the BroilingGuide.)
6. Tappingthe BROILpad alternatesbetweenLO
Broil(450°F.)and HI Broil(550°F.).
7. Press the STARTpad.
8. Whenbroilingis finishedpressthe CLEAWOFF
pad. Servethe food immediately, a nd leavethe
pan outsidethe ovento coolduringthe mealfor
easiestcleaning.
NOTE: Boththe loweroven and the microwavefans
may operateduringlong-termbroil.This is normal,
and the fans may continueto run even afterthe oven
is turnedoff.
Use of AluminumFoil
You
can use aluminumfoil to line yourbroilerpan and broilerrack.However,
you mustmoldthe foil tightlyto the rack and cut slits in itjust likethe rack.
Withoutthe slits,the foil willpreventfat and meatjuices fromdrainingintothe
broilerpan.Thejuices couldbecomehot enoughto catchon fire. If you do not
cut the slits,you are frying,not broiling.
Questionsand Answers
Q.
Do I
need to grease my broiler rack to prevent
meat from sticking?
A. No. The broilerrack is designedto reflectbroiler
heat,thuskeepingthe surfacecoolenoughto
preventmeatfrom stickingto the surface.
However,sprayingthe broilerrack lightlywith a
vegetablecookingspraybeforecookingwill make
clean-upeasier.
Q. When broiling, is it necessary to always use a
rack in the pan?
A. Yes.Usingthe rack suspendsthe meatoverthe
pan. As the meatcooks,thejuices fall into the pan,
thus keepingthe meatdrier.Juicesare protectedby
the rack and stay cooler,thus preventingexcessive
spatterand smoking.
Q. Should I salt the meat before broiling?
A. No. Sak drawsout thejuices and allowsthemto
evaporate.Alwayssalt aftercooking.Piercing
meatwith a fork also allowsjuices to escape.
Turnmeat with tongsinsteadof a fork.
Q. Why are my meats not turning out as brown as
they should?
A. In someareas,the power(voltage)to the oven may
be low.In thesecases,preheatthe broilelementfor
10minutesbeforeplacingbroilerpan with food in
the oven.Checkto see if you are usingthe
recommendedshelfposition.Broilfor the longest
periodof time indicatedin the BroilingGuide.
Turnthe food only onceduringbroiling.Youmay
needto movethe food to a highershelfposition.
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