BROILING
Broiling is cooking 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 a minimum.
The oven door should be closed during broiling.
Step 1: If meat has fat or gristle near edge, cut vertical slashes through both about 2 inches apart. If desired, fat maybe trimmed, leaving layer about 1/8 inch thick.
Step 2: Place meat on broiler rack in broiler pan. Always use rack so fat drips into broiler pan; otherwise juices may become hot enough to catch fire.
Step 3: Position shelf on recommended shelf position as suggested in Broiling Guide.
Step 4: Close the oven door.
Step 5: Press BROIL pad.
Step 6: Select LO Broil (450”F.) by tapping INCREASE pad once. Select HI Broil (550°F.) by tapping INCREASE pad twice.
To change from HI Broil to LO Broil, press the BROIL pad then tap DECREASE pad once.
Step 7: Turn food only once during cooking. Time foods for first side per Broiling Guide.
Turn food, then use times given for second side as a guide to preferred doneness.
<Where two thicknesses ‘y and times are given together,
use first times given for thinnest food.)
Step 8: When broiling is completed press the CLEAWOFF pad. Serve food immediately, and leave pan outside oven to cool during meal for easiest cleaning.
Use of Aluminum Foil | /1 |
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 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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