BROILING
Do not lock the oven door with the latch during roasting. The latch is used for
Broiling is cooking food by intense radiant heat from the upper element of the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.
The oven door should be closed during broiling.
Turn the food only once during cooking. Time the foods for first side according to the Broiling Guide. Turn the food, then use the times given for the second side as a guide to preferred doneness.
How to Broil
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 inch thick.
2.Place the meat on the broiler rack in the broiler pan. Always use the rack so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.
3.Position the shelf on the recommended shelf position as suggested in the Broiling Guide.
4.Close the oven door.
5.Turn the Oven Temperature knob to BROIL.
6.When broiling is completed, turn the Oven Temperature knob to OFF. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.
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 & 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 the meat with tongs; piercing the meat with a fork also allows juices to escape. When broiling poultry or fish, brush each side often with butter.
Q. Why are my meats not turning out as brown as they should?
A. 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.
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