BRO~mG
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 either a broiler in the oven or a compartment below the oven for broiling. A specially designed broiler pan and rack allow dripping fat to drain away from the food and keeps it away from the high heat of the gas flame.
1.Depending on whether your range is equipped with a separate broiler drawer or is equipped for
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 both about 2“ apart. If desired, the fat may be trimmed, leaving a layer about 1/8” thick.
Both the oven and broiler compartment doors
(on some models) 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 rack and cook without ~urning until done). Time foods for about
4.Arrange the food on the rack 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.If your model has a separate BAKE/BROIL switch, turn it to BROIL. Turn the OVEN CONTROL knob to BROIL.
7.Turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the oven and serve the food immediately. Leave the pan outside the range to cool.
Use of Aluminum Foil
You can use durninum 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.
Questions and 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. 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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