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BROILING
Do not lock the lower oven door with the
latch during broiling.
The latch is used for
self-cleaning
only.
Broiling is cooking food by intense radiant heat fi_om
tile upper element in tile oven. Most fish and tender
cuts of meat can be broiled. Broiling is tile same in
both upper and lower ovens.
When broiling, leave tile door open to broil stop
position and use tile Broiling Guide in this section.
Follow tile directions below to keep spattering
and
smoking to a minimum.
Turn tile food only once during broiling. Time foods
for tile first side according
to tile Broiling Guide. Turn
tile food, then use tile times given for tile second side
as a guide to tile preferred doneness.
1. If tile meat has fat or gristle around tile edge, cut
vertical slashes through both about 2 inches apart.
If desired, tile fat may be trimmed, leaving a layer
about 1/8 inch thick.
2. Place the meat on tile broiler rack in the broiler pan.
Always use tile rack so fat &ips into tile broiler
pan; othel_,ise the juices may become hot enough
to catch fire.
3. Position the shelf on tile recommended
shelf
position as suggested in tile Broiling Guide. Most
broiling is done on shelf position C, but if your
cooking center is connected
to 208 volts, you
may wish to use a higher position.
.
Leave the door open
to broil stop position.
_
---J J
The lower oven door
'_"_
stays open by itself, yet
the proper temperature
is
maintained
in the oven.
5. Turn both the OVEN SET
and tile OVEN TEMP knobs to BROIL.
Preheating tile elements is not necessm T.
(See tile notes in the Broiling Guide.)
Turn tile OVEN SET knob to OFF. Serve the food
immediately,
and leave the pan outside the oven to
cool during the meal for easiest cleaning.
Use of Aluminum
Foil
You call use ahmlimml foil to line your broiler pan
and broiler rack. However, you must mold tile foil
tightly to tile rack and cut slits in it just like tile rack.
Without tile slits, tile foil will prevent fat and meat
juices from &aining
to tile broiler pall. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
< Wf
Questions
& Answers
Q. Do I need to grease my broiler
rack to prevent
meat from sticking?
A. No. The broiler rack is designed to reflect broiler
heat, thus keeping the surlhce cool enough to prevent
meat from sticking to the surlhce. However, spraying
the broiler rack lightly with a vegetable cooking
spray bet_re cooking will make clean-up easier.
Q. When broiling,
is it necessary
to always use a
rack in the pan?
A. Yes. Using the rack suspends tile meat over tile
pall. As tile meat cooks, tile juices fall into the pan,
thus keeping tile meat drier. Juices are protected by
tile rack and stay cooler, thus preventing excessive
spatter and smoking.
2O
Q.
A.
Q.
A.
Should I salt the meat before broiling?
No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Turn tile meat
with tongs; piercing tile meat with a fork allows the
juices to escape. When broiling poultry, or fish,
brush each side often with butter.
Why are my meats not turning out as brown as
they should?
In some areas, the power (voltage) to tile range may
be low. In these cases, preheat tile broil element for
10 minutes before placing the broiler pan with food
in the oven. Check
to see if you are using
the
recommended
shelf position. Broil for the longest
period of time indicated in tile Broiling Guide. Turn
the food only once during broiling. You may need to
move the food to a higher shelf position.
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