BROILING
Do not lock the oven door with the latch while | Turn the food only once during broiling. Time the |
broiling. The latch is used for | foods for the first side according to the Broiling Guide. |
Broiling is cooking food by intense radiant heat from the | Turn the food, then use the times given for the second |
upper broil element in the oven. Most fish and tender | side as a guide to the preferred doneness. |
cuts of meat can be broiled. Follow these directions to |
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keep spattering and smoking to a minimum. |
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Roasting
1.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving layer about 1/8 inch thick.
2.Place the meat on the broiler grid in the broiler pan. Always use the grid so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.
3.Position a shelf on the recommended shelf position as suggested in the Broiling Guide.
4. Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is maintained in the oven.
5.Turn the Oven Temperature knob to BROIL.
Make sure you turn the knob all the way to the BROIL position.
6.Turn the food only once during broiling. Time the foods for the first side according to the Broiling Guide.
7.When broiling is finished, turn the Oven Temperature knob to OFF. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.
Roasting
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.
Guide
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 the 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. In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil element for 10 minutes before placing broiler pan with food in oven. 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.
Q. Do I need to grease my broiler grid to prevent meat from sticking?
A. No. The broiler grid is designed to reflect broiler heat, thus keeping the surface cool enough to prevent the meat from sticking to the surface. However, spraying the broiler grid lightly with a vegetable cooking spray before cooking will make
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