Qllestions& Answers

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Broilii]gis cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to

a minimum.

The oven door should be Closed during broiling.

1.Oven does not need to be preheated for broiling.

2.If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.

3.Arrange food on rack and position the broiler pan on the appropriate shelf in the oven. Placing food closer to flame increases exterior browning of food, but also increases spattering and the possibility of fats and meat juices igniting.

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 to open it until the oven cools.

5.Turn OVEN SET knob to BROIL. For most foods, turn OVEN TEMP knob to BROIL. Note: Chicken and ham are broiled at a lower setting in order to cook food through without overbrowning it.

6.Turn most foods once during cooking (the exception is thin fil~etsof fish; oil one side, place that side down on broiler rack and cook without turning until done). Time food for about one-half the total cooking time, turn food, then continue to cook to preferred doneness.

7.Turn OVEN T’EMPknob

to OFF. Remove broiler pan from oven and serve food immediately.Leave pan outside the oven to cool.

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 slits 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, jIOLIare frying, not broiling.

Q. whe~l broiling, is it necessary toalways use a irael{inthe pa]~~

A.Yes, Using the rack suspends the meat over the pan. As the meat cooks, tiiejuices fall into the pan, thus keeping meat drier. Juices are p~otectedby the rack and stay cooler, thus preventingexcessive spatter and smoking.

Q.Should I salt the nleat 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 allowsjuices

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 shouId?

A.Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.

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