6!#
roiling iscooking 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 aminimum.
Step 4: If meat has fat or gristle
near edge, cut vertical slashes
through both about 2-in. apart. if
desired fat may betrimmed, leaving
layer about 1/8-in. thick.
see chart mPages 26 and 2’7.
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. Aluminum foil may be used to
line broiler pan and rack. But, be
ERTAIN to cut opening in foil, to
correspond with slots in the rack
so fat drips into pan below.
Step 3: Position shelf on recom-
mended shelf position as sug-
gested on Broiling Chart on page
26. Most broiling is done on posi-
tion 3.
1-Step 4: Leave door ajar about 3
inches. The door stays open by
itself, yet the proper temperature
is maintained in the oven.
OVENTEMP oOVENSET
Step 5: Turn OVEN SET Knob and
OVEN TEMP Knob to BROIL. Pre-
heating units isnot necessary. (See
notes on Broiling Chart page 26.)
Step&Turn food only once during
cooking. Time foods for first side
as on Broiling Chart page 26. Turn
food, then use times given for sec-
ond side as aguide to preferred
doneness
and times
first times
(Where two thicknesses ,-_
are given together, use @
given for thinnest food.)
OVENTHvlP Cl @/FN SET
Step7: Turn OVEN SET and OVEN
TEMP Knobs to OFF. Serve food
,immediately, leave pan outside
oven to cool during meal for easiest
cleaning.
to
in Left
Follow Steps 1through 3as out-
lined in “How to Broil in Right
Oven.”
Leavethe door ajar about 3inches.
Then turn LEFT OVEN knob to
BROIL. Preheat units 10 minutes
before broiling in left oven. (See
notes on Broiling Chart page 27.)
Turn food oniy once during cook-
ing. Time foods for first side ason
Broiling Chart page 27. Turn food,
then use times given for second
side as aguide to preferred done-
ness. (Where two thicknesses and
times are given together use first
times given for thinnest food.)
Turn LEFT OVEN knob to OFF,
Serve food immediately, leave pan
outside oven to cool during meal
for easiest cleaning.
“
Q.
Should Isalt the meat before
broi~ing?
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
~wjthafork also al~ows juices to
escape. When broiling poultry or
fish, brush each side often with
butter.
Q. Why are my meats not turning
out as brown asthey should?
A. In some areas, the power (volt-
age) to the range may be 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
recomfi-mded si==ielfposition, Broil
for the longest period of time indi-
cated in the Broil Chart in this
book. Turn food only once during
broiling.
Q. When broiling, is it necessary
to always use arack in the pafi?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, the juices fail into the pan
thus keeping meat dryer. Juices
are protected by the rack and stay
cooler, thus preventing excessive
spatter and smoking,