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Broiling
Broiling is cooking food by intense
radiant heat from the upper unit in
the oven. Most fish and tender cuts
these steps to keep spattering and
smoking to a minimum.
Step 1: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2" apart. If
desired, fat may be trimmed,
leaving layer about 1/8" thick.
Step 2: Place meat on broiler rack
in broiler pan. Always use rack so
fat drips into broiler pan; otherwise
juices may become hot enough to
catch fire.
Step 3: Position shelf on
recommended shelf position as
suggested in Broiling Guide. Most
broiling is done on C position, but
if your range is connected to 208
Volts, you may wish to use a
higher position.
Step 4: Leave door ajar a few
inches (except when broiling
chicken). The door stays open by
itself, yet proper temperature is
maintained in the oven.
Step 5: Touch BROIL pad.
Step 6: Select LO Broil (450"F.)
by tapping INCREASE pad once.
Select HI Broil (550"F.) by tapping
INCREASE pad twice.
To change from HI Broil to LO
Broil, touch the BROIL pad then
tap DECREASE pad once.
20
Step 7: Turn food only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as a guide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food. )
Step 8: When Broiling is
completed touch CLEAWOFF.
Serve food immediately, and leave
pan outside oven to cool during
meal for easiest cleaning.
Use of
Aluminum Foil
You can use aluminum foil to line
your broiler pan and broiler rack.
However, you must mold the foil
tightly to the rack and cut s]its in
it just like the rack,
Without the slits, the foil will
prevent fat and meat juices from
draining to the broiler pan. The
juices could become hot enough to
catch on fire. If you do not cut the
slits, you are frying, not broil ing.
Questions & Answers
Q.
Why should I leave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which
allows chicken to cook even] y
Q. When broiling, is it necessary
to always use a rack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fall into the pan,
thus keeping meat drier. .luices are
protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking.
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
meat with tongs; piercing meat
with a fork also allows juices 10
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. ln some areas, the power
(voltage) to the range tnay be low.
unit for 10 minutes before p~aci ng
broiler pan with food in oven.
Check to see if
recommended shelf position. Broil
in the Broiling Guide. Turn food
only once during broiling.
Q. Do I need to grease m!' broiler
rack to prevent meat from
sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meat from sticking to the surface.
However, spraying the broiler rack
lightly with a ~'egetable cooking
spray before cooking will make
cleanup easier.
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