BROILING
Broiling is cooking by direct heat from the upper element.
The oven door should remain
opened to the broil stop position during broiling.
It is not necessary to preheat the oven when
broiling. Use the broiler pan and grid that came with your range. Both are designed for proper drainage of fat and liquids.
Foil must be molded tightly
to the grid and slits cut into the foil to match those of
the grid. This allows fats and liquids to drain into the
broiler pan, preventing fire and excessive smoke.
Always remove the pan and grid from the oven. Storing or forgetting a soiled broiler pan in the
oven is a potential smoke or fire hazard.
•Choose tender cuts of meat at least 3/4" thick for broiling.
•Trim the outerlayeroffat, slit the edges to keep meats from curling.
•Always use tongs to turn meats. Piercing meat allows juices to escape.
Salt the first side of meats just before tuming, the second side just before serving. Brush chicken and fish with butter several times as they broil.
•Chicken and fish should be placed on the grid skin side down. For fish, lightly grease the grid to prevent sticking.
The U.S. Department ofAgriculture notes that meat cooked rare is popular, but meat cooked to only 140°F (rare) means that some poisoning organisms may survive.
The closer you place foods to the broil element, the faster foods brown on the outside yet remain red to pink in the center.
Moving meats awayfrom the elementwill allowthe meat to cook to the center while browning on the outside. Using this positioning, cook side l at least 2 minutes longer than side 2. If your oven is connected to 208 volts, you may want to use a higher rack position and/or broil foods longer.
The size, weight, thickness, starting
temperature and your preference of the doneness of the meat will affect broiling. This chart is based on meats at refrigerator temperature.
RACK
POSITION
3
3
TO SET BROIL:
OFF
1.Set the 0 VEN CONTROL KNOB to BROIL.
2.When broiling is finished, turn the OVEN
CONTROL KNOB to the "OFF'position.
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