Do not lock the oven door tith the door latch during roasting. This is used for
Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to
a minimum.
The oven door must be closed during broiling.
How to Broil
1.Oven does not need to be preheated for broiling.
2.If meat has fat or gristle near the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into meat. We recommend that you trim fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.
3.Arrange food on rack and position the broiler pan on the appropriate shelf in the oven. Placing food closer to flame sears the exterior and increases surface browning of food, but also increases spattering and the possibility of fats and meat juices igniting.
4.Close the oven door but do not latch it. If the door latch is moved to the right during a broil operation, the door may lock and you may not be able to open it until the oven cools.
5.Turn the OVEN SET knob to BROIL. For most foods, turn the OVEN TEMP knob to BROIL.
6.Turn most foods once during cooking (the exception is thin fillets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time food for about
7.Turn the OVEN TEMP knob to OFF. Remove broiler pan from oven and serve food immediately. Leave pan outside the oven to cool.
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 meat with tongs; piercing 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 usin,q the recommended shelf position. Broil for longest period of time indicated in the Broiling Guide. Turn food only once during broiling.
