BRO~mG
Broiling is cooking food by direct heat from above the
Both the oven and broiler compartment doors
food. Most fish and tender cuts of meat can be broiled.
(on some models) should be closed during broiling.
Follow these directions to keep spattering and smoking
Turn most foods once during cooking (the exception
to a minimum.
is thin fillets of fish; oil one side,
Place
that side down
Your range has either a broiler in the oven or a
on broiler rack and cook without
~urning
until done).
compartment below the oven for broiling. A specially
Time foods for about one-half the total cooking time,
designed broiler pan and rack allow dripping fat to turn food, then continue to cook to preferred doneness.
drain away from the food and keeps it away from the
high heat of the gas flame.
1. Depending on whether your range is equipped with
a separate broiler drawer or is equipped for in-oven
broiling, you can change the distance of the food
from the heat source by positioning the broiler pan
and rack on one of three shelf positions in the
broiler compartment-A (bottom of broiler
compartment), B (middle) and C (top).

2.

Preheating the broiler or oven is not necessary and
can produce poor results.

3.

If meat has fat or gristle around the edge, cut
vertical slashes through both about 2“ apart. If
desired, the fat may be trimmed, leaving a layer
about 1/8” thick.
4. Arrange the food on the rack and position the
broiler pan on the appropriate shelf in the oven or
broiling compartment. Placing food closer to the
flame increases exterior browning of the food, but
also increases spattering and the possibility of fats
and meat juices igniting.

5.

Close the oven and broiler compartment door.

6.

If your model has a separate BAKE/BROIL switch,
turn it to BROIL. Turn the OVEN CONTROL
knob to BROIL.
7. Turn the OVEN CONTROL knob to OFF. Remove
the broiler pan from the oven and serve the food
immediately. Leave the pan outside the range to
cool.

Use of Aluminum Foil

You can use durninum 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 and 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 the longest period of time
indicated in the Broiling Guide. Turn the food only
once during broiling.
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