Broiling
Broiling may be slightly different from any previous broiling you may be acquainted with, so be sure to read this section completely.
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 steps to keep spattering and smoking to a minimum.
Step 1: If meat has fat or gristle near edge, cut vertical slashes through both about 2“ apart. If desired, fat may be trimmed, leaving layer about 1/8” thick.
Step 2: Place meat on broiler rack in broiler pan which comes with range. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.
Step3: Position shelf on recommended shelf position as suggested in Broiling Guide on page 17. Most broiling
is done on D position.
Step 4: Close the door. Always broil with the door closed.
Step 5: Turn OVEN TEMP knob counterclockwise to BROIL. You will feel a slight niche at the broil position. You may then turn the OVEN TEMP knob clockwise and broil at a lower temperature.
Step 6: Turn food only once during cooking. Time foods for first side per Broiling Guide.
Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are given together, use first times given for thinnest food.)
Step 7: Turn OVEN TEMP knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.
TO RESET THE OVEN FOR BAKING, IT IS NECESSARY 17) TURN THE OVEN TEMP KNOB TO “OFF” and then back on to the temperature setting of your choice. This gets it out of the broil mode.
Use of Aluminum Foil
1.If desired, broiler pan maybe
lined with foil and broiler rack may be covered with foil for broiling.
ALWAYS BE CERTAIN TO MOLD FOIL THOROUGHLY lKl
BROILER RACK, AND SLIT FOIL TO CONFORM WITH SLITS IN RACK. Broiler racks are designed to minimize smoking and spattering, and to keep drippings cool during broiling. Stopping fat and meat juices from draining to the broiler pan prevents rack from serving its purpose, and juices may become hot enough to catch fire.
2.DO NOI’placea sheet of aluminum foil on shelf. To do so may result in improperly cooked foods, darnage to oven ftish and increase in heat on outside surfaces of the oven.
3.If desired, asheetof aluminum foil may be used on floor of the oven under the bake unit. BE CERTAIN FOIL DOES N~ TOUCH BAKE UNIT. Aluminum foil used in this way may slightly affect the browning of some foods. Change foil when it becomes soiled.
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. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side ofien 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 maybe 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.
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 sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.
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