BROILING
Do not lock the oven door with the latch during broiling. The latch is used for
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.
The oven door must be closed during broiling.
Turn the food only once during cooking. Time the foods for the first side according to the Broiling Guide.
Turn the food, then use the times given for the second side as a guide to the preferred doneness.
1.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2″ apart. If
desired, the fat may be trimmed, leaving a layer about 1/8″ thick.
2.Place the meat on the broiler grid in the broiler pan which comes with the range. Always use the grid so fat drips into the broiler pan; otherwise the juices may become hot enough to catch fire.
3.Position the shelf on the recommended shelf position as suggested in Broiling Guide.
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 the Oven Set knob to BROIL.
6.When broiling is finished, turn Oven Set knob to OFF. Remove the broiler pan from the range 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.
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