Broiling
Broilingis cookingfoodbyintense radiantheat fromthe upperunitin theoven.Mostfish and tendercuts of meatcan be broiled.Follow thesestepsto keepspatteringand smokingto a minimum.
Step 1:If meathasfator gristlenear edge,cut verticalslashesthrough
bothabout2“ apart. If desired,fat maybe trimmed,leavinglayer abo~~t1/8”thick.
Step2: Placemeaton broilerrack in broilerpan whichcomeswith range.Alwaysuse rack so fatdrips intobroilerpan; otherwisejuices maybecomehotenoughto catchfire.
Step3:Wsitionshelfonrecommended shelfpositionas suggestedinBroiling Guideon oppositepage.Most broilingis doneon C position,but if yourrangeis connectedto 208 volts,youmaywishto usehigher position.
Step4: have doorajar a fewinches (exceptwhenbroilingchicken). Thedoor staysopenby itself,yet thepropertemperatureis maintained in the oven.
Step 5: Turn both OVENSET and OVENTEMP knobsto BROIL. Preheatingunitsis not necessary. {Seenotesin BroilingGuide.)
Step 6: Turn foodonlyonceduring cooking.Timefoodsfor first side per BroilingGuide.
Turnfood,thenuse timesgivenfor secondsideas a guideto preferred doneness.(Wheretwothicknesses and timesare giventogether,use first timesgivenforthinnestfood.)
Step Z TurnOVENSETknob to OFF. Servefoodimmediately, and leavepan outsideovento cool duringmealfor easiestcleaning.
1.If desired,broilerpanmaybe
linedwithfoilandbroilerrackmay be coveredwithfoilforbroiling.
ALWAYSBECERTAIN~ MOLD FOILTHOROUGHLY~ BROILERRACK,ANDSLIT FOILTOCONFORMWITH SLITSIN RACK.Broilerrackis designedto minimizesmokingand spattering,andto keepdrippings coolduringbroiling,Stoppingfat andmeatjuicesfromdrainingto thebroilerpanpreventsrackfrom servingitspurpose,andjuicesmay becomehotenoughtocatchfire.
2.DONOTplacea sheetof aluminumfoilon shelf.Todo so mayresultin improperlycooked foods,damageto ovenfinishand increaseinheaton outsidesurfaces oftheoven.
Questiom &Amwers
Q.WhyshouldI leavethe door closedwhen broilingchicken?
A.Chickenis theonlyfood
Q.Whenbroiling,is it necessary to alwaysuse a rackin the pan?
A.Yes.Usingtherack suspends the meatoverthepan. As the meat cooks,thejuicesfallintothepan, thuskeepingmeatdrier. Juices are protectedbythe rack andstay cooler,thus preventingexcessive spatterand smoking.
Q.ShouldI saltthemeatbefore broiling?
A.No. Saltdrawsoutthejuices and allowsthemto evaporate. Alwayssalt aftercooking.Turn meatwithtongs;piercingmeat witha fork alsoallowsjuicesto escape.Whenbroilingpoultry or fish, brush eachsideoften withbutter.
Q.Whyaremymeatsnot turning out as brownas theyshould?
A.IIIsomeareas,thepower (voltige)to the rangemaybe low. In thesecases,preheatthe broil unitfor 10minutesbeforeplacing broilerpan withfoodin oven. Checkto see if youare usingthe recommendedshelfposition.Broil for longestperiodoftime indicated in the BroilingGuide.Turnfood onlyonceduringbroiling.
Q.Do I needto greasemybroiler racktopreventmeatfromsticking?
A.No. The broilerrack is designed to reflectbroilerheat, thuskeeping the surfacecoolenoughto prevent meatstickingtothesurfice.However, sprayingthebroilerracklightlywi
a vegetablecookingspraybefore cookingwill makecleanupeasier.
