Broiling is cooking foti by direct heat from above the food. 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 using t(.)ngs (rely once during broiling. Time the foods for the tirst side according to the Broiling Guide. Turn the f(;t)d. then use the times
given for the second side as a guide tu the preferred doneness.
1.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2“ apart. If desired, the fat may be trimmed. leaving layer about 1/8” thick.
2.Place the meat on the broiler rack on the br(>iler pan which comes with the range. Always use the rack so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on tire. .
3.Position the shelf on the recommended shelf position as suggested in the Broiling Guide.
4.Clwe the oven dwr.
5.Press the BROIL pad. Preheating the
❑;~~~ burner is not necessary. (See the
A Comments column in the Broiling Guide.)
6.Press the INCREASE pad (]nce for LO Broil or press the INCREASE pad twice for HI Broil.
To change from HI Broil to 1.0 Broil, press the DECREASE pad once.
To change back to HI Broil, press the INCREASE pad once.
7.When broiling is ct]mpleted. press the CLEAR/OFF pad. Serve the food immediately, and leave the pan (]utsidc the oven to c(JOI during the meal for easiest cleaning.
NOTE: A fan may automatically turn (In and off to ct~ol internal parts. This is normal, and the filn may c(~ntinuc to run after the oven is turned off.
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Use of Aluminum Foil
You can usc aluminum foil to line your broiler pan and brt)iler r~ck. 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 fmm draining into the broiler pan. The juices could become hot enf)ugh to catch on fire. If you d(] not cut the slits, you are frying. not broiling.
Questions and Answers
O. When broiling, is it nece~n b always ~~e a rack in the P-n?
A. Yes. Using the rack suspends the meat over the pan. As the meat c~ks, the juices fall into the pan, thus keeping meat drier. Juices are protected by the rack and stay cwler, 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 evapordte. Always salt after cooking. Piercing the meat with a fork also allows the juices to escape. Turn the meat with tongs instead of a fork.
Q. Do I need to grease my broiler rack to prevent the meat from sticking?
A. No. The broiler rack is designed to retlcct bmilcr heat, thus keeping the surface cof)l cn{~ugh to prevent the meat from sticking to the surface. Huwever, spraying the broiler rack lightly with a vegetable c[~oking spray before cooking will make
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