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ml page21.
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13roil@ iscooking foodbyintense
—
mcliant heatftomtheupperunitin
theoven.Mostfish andtendercuts
of meatcan be broiled.Follow
these stepsto keepspatteringand
smokingto a minimum.
Step 1:If meathasfator gristlenear
edge,cutvefiic~ ~]ashes t hrough
bothabout2"apart. If desired,fat
maybe trimmed,leavinglayer
about1/8"thick.
Step 2: Placemeaton broilerrack
in broilerpan whichcomeswith
range.Alwaysuserack sofatdrips
intobroilerpan; otherwisejuices
maybecomehotenough to catchfire.
Step3:I%sition s helfonrwmnrnended
shelfposition assuggested i nBroiling
Guideon page2L Mostbroilingis
doneon C position,but if your
rangeis connectedto 208volts,you
maywish to usehigherposition.
I
—
Step 4: Leavedoorajara fewinches
(exceptwhenbroilingchicken).
The door staysopenby itself,yet
the propertemperature is maintained
in the oven.
Step 5: Turnboth OVENSET and
.— OVENTEMP knObS to BR~~L.
Preheatingunitsis notnecessary.
... -
(Seenotesin BroilingGuide.)
Step 6: Turnfoodonlyonceduring
cooking.Timefoodsfor first side
per BroilingGuide.
lhrn food,thenusetimesgivenfor
secondsideas a guidetopreferred
doneness.(Wheretwothicknesses
andtimesare giventogether,use
firsttimesgivenforthinnestfood.)
fi$tep 7 :TurnOVENSETknob
to OFF.Servefoodimmediately,
andleavepan outsideovento cool
duringmealfor easiestcleaning.
use
Foil
L If desired,broilerpanmaybe
linedwithfoilandbroilerrackmay
becoveredwithfoilforbroiling.
ALWAYS B ECERTAIN TOMOLD
F(XLTHORCXJGHLY T U
IHUXLER RACK,ANDSLIT
FOIL'10CONFORMWITH
SLITSINRACK.Broiler~ackis
designedto minimizesmokingand
spattering, a ndto keepdrippings
coolduringbroiling.Stopping fat
andmeatjuicesfromdrainingto
thebroilerpanpreventsrackfrom
servingitspurpose,andjuicesmay
becomehotenoughto catchfire.
2. DONCJI'placea sheetof
aluminumfoilon shelf.Todo so
mayresultin improperlycooked
foods,damageto ovenfinishand
increaseinheaton outsidesurfaces
oftheoven.
1
L%
Q. 'whySlmdd I leavethe door
dosed when broilingchicken?
A. Chickenis theonlyfood
recommended for closed-door
broiling.This is becausechickenis
relativelythickerthanotherfoods
youbroil. Closeddoorholdsmore
heatin oven,so chickenmaybe
broiledbut well-doneinside.
Q. When broiiing,is it necessary
to alwaysuse a rackin the pan?
A. Yes.Usingthe rack suspends
the meatoverthepan. As themeat
cooks,thejuices fallintothepan,
thuskeepingmeatdrier. Juices
are protectedbytherack andstay
cooler,thuspreventing excessive
spatterandsmoking.
Q. $houki 1salt the meat before
broiting?
A. No. Saltdrawsoutthejuices
andallowsthemto evaporate.
Alwayssalt aftercooking.Thrn
meatwithtongs;piercingmeat
witha fork alsoallowsjuicesto
escape.Whenbroilingpoultry
or fish, brush eachsideoften
withbutter.
Q. Why are my meats
not
turning
out as brownas theyshould?
A. h someareas,the power
(voltage) t o the rangemaybe low.
In thesecases,preheatthe broil
unitfor 10minutesbeforeplacing
broilerpan with foodin oven.
Checkto see if youare usingthe
recommendedshelfposition.Broil
for longestperiodof time indicated
in theBroilingGuide.Turnfood
onlyonceduringbroiling.
Q. Do I need to grease my broiler
rack to preventmeatfrom sticking'?
A. No. The broilerrack is designed
to reflectbroilerheat, thus keeping
the surfacecoolenoughto prevent
meatsticking tothesurface. H owever,
spraying thebroilerracklightlywith
a vegetablecookingspraybefore,
cookingwill makecleanupeasier.
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