BROmmG
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.
How to Broil in the Mght Oven
1.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desire~ the fat maybe tnmrne~ leaving layer about 1/8” thick.
2.Place the meat on the broiler rack in the broiler pan. Nways use the rack so the fat drips into the broiler pan; otherwise the juices may become hot enough to ~tch on fire.
3.Position the shelf on the recommended shelf
position as suggested in the Broiling Guide. Most broding is done on positionm3.
4.Gave 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 OWN SET and the OWN TEMP knobs to BROIL. Preheating the elements is not necessary. (See the notes in Broiling Guide.)
6.Turn the food ordy once during broiling.
Time the foods for the first side according to the Brotiing Guide.
Turn the foo~ then use the times given for the second side as a guide to the preferred doneness. were two thicknesses and times are given together, use the first times given for the thinnest fed)
7.men finishd broiling. turn the OWN SET and the OWN ~MP”&obs to OFF. Serve the food immediately, leaving the broder pan and rack outside the oven to cool during med for easiest cleaning.
How to Bmti in the Ufi Oven Model JCP67
Follow Steps 1 through 3 as outlined in the How to Brofi in the Right Oven section.
bave the door ajar about 3 inches. Then turn the LE~ OWN knob to BRO~. Preheat 10 minutes before broding in the left oven. (See the notes in the Broding Guide.)
Turn the food ody on~ during broding. Time the foods for the first side according to the Broding Guide.
Turn the foo~ then use the times given for the second side as a guide to the preferred doneness. were two thicknesses and times are given together use the first times given for the thinnest food)
Turn the LE~ OWN knob to OFF. Serve the food immediately, leaving the pan outside the oven to cool during the med for easiest cleaning.
Questions and hswem
Q. men brotiing, is it necessary to always use a rack in the pan?
Q. my are my meats not turning out as brown as they shodd?
A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the juices f~ into the
PW th~ keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing
excessive spatter and smoking.
Q. Shodd I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to evaporate. Aways sdt after cooking. Tum meat with tongs; piercing meat with a fork allows juices to escape. Men broiling poultry or fish, brush each side often with butter.
A h some areas, the power (voltage) to the oven may be low. k these cases, preheat for 10 minutes before placing the brofier 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 food ordy once during broiling.
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