Do not lock the oven door with the latch during broiling. The latch is used for
Broiling is cooking food by intense radiant heat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.
1.If the meat has fat or gristle near edge, cut vertical slashes through both ~bout 2“
2.Place tie meat on the broiler rack on the broiler pan which comes with the range. Always use the rack so the 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 the Broiling Guide.
4.Leave the door oDen to the broil stop po~ition.
The door stays open by itself, yet proper temperature is maintained in the oven.
BROIL 5. Push the BROIL bution.
II
1= 6. Turn the SET knob until either HI
SEtBROIL or LO BROIL is displayed.
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7.Turn food only once during cooking. Time foods for first side according to the Broiling Guide.
Turn food, then use times given for second side as a guide to preferred doneness. where 2 thicknesses and times are given together, use first times given for thinnest food.)
| 8. When broiling is completed push | |
CANCEL | the CANCEL button. Serve the | |
food immediately, md leave the | ||
| ||
— | pan outside the oven to cool during | |
D | the meal for easiest cleaning. |
Use of Alwinum Foti
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, you are frying, not broiling.
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Questions & Answers
Q. When broiling, is it necessary to always use a rack in the pan?
A. Yes. Using the rack 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 rack and stay cooler, thus preventing excessive spatter and smoking.
Q. Do I need to grease my broiler rack to prevent meat from sticking?
A. No. The broiler rack is designed to reflect broiler heat, thus keeping the surface cool enough to prevent meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to evaporate. Always sdt after cooking. Turn meat with tongs; piercing 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 shodd?
A. In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil unit for 10 minutes before placing broiler pan with food in oven. 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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