GE 49-8726, 164D2966P238 Broiling, Why are my meats not turning out as brown as they should?

BROILING

Do not lock the oven door with the latch while broiling. The latch is used for self-cleaning only.

Broiling is cooking food by intense radiant heat from the upper element in the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.

Turn the food only once during broiling. 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 inches

apart. If desired, the fat may be trimmed, leaving layer about 1/8″ 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 fire.

3.Position shelf on recommended shelf position as suggested in 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 SET and the OVEN TEMP knobs to BROIL. Make sure you turn the knobs all the way to the BROIL position. Preheating the elements is not necessary. (See the notes in the Broiling Guide.)

6.When finished broiling, turn the OVEN SET knob or the OVEN TEMP knob to OFF. Serve food immediately, leaving the broiler pan and grid outside the oven to cool during the meal for easiest cleaning.

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. 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 clean-up easier.

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Q. Why are my meats not turning out as brown as they should?

A. In some areas, the power (voltage) to the oven may be low. In these cases, preheat the broil element for 10 minutes before placing the broiler pan with food in the 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. 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 allows the juices to escape. When broiling poultry or fish, brush each side often with butter.