Broiling, Should I salt the meat before broiling?

BROILING

Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.

Your range has a compartment below the oven for broiling. A specially designed broiler pan and grid allow dripping fat to drain away from the food and keeps it away from the high heat of the gas flame.

Both the oven and broiler compartment doors should be closed during broiling.

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

Roasting

1.You can change the distance of the food from the heat source by positioning the broiler pan and grid on one of three shelf positions in the broiler compartment—A (bottom of broiler compartment), B (middle) and C (top).

2.Preheating the broiler or oven is not necessary and can produce poor results.

3.If meat has fat or gristle around the edge, cut vertical slashes through it about 2 inches apart; do not cut into the meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.

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

5.Close the oven and broiler compartment door.

6.Turn the OVEN CONTROL knob to BROIL.

7.Turn OVEN CONTROL knob to OFF. Remove the broiler pan from the broiler compartment and serve food immediately. Leave the pan outside the range to cool.

Use of Aluminum Foil

You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.

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 broiling.

Questions and Answers

Q. When broiling, is it necessary to always use a grid in the pan?

A. Yes. Using the grid suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the grid 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 the meat with tongs; piercing the meat with a fork also allows juices 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 should?

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

Broiling

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