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How to Broil
Broiling is cooking food by direct heat from above the food. Your range has either a broiler in the oven or a compartment below the oven for broiling. A specially designed broiler pan and rack allows dripping fat to drain away from the foods and be kept away from the high heat of the gas flame.
Both the oven and broiIer compartment doors (on some models) should be closed during broiling.
Depending on whether your range is equipped with a separate broiler drawer or is equipped for
1.Preheating the broiler or oven is not necessary and can produce poor results.
2.If the 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 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 food, but also increases spattering and the possibility of fats and meat juices igniting.
4.Close the oven or broiler door.
5.Turn the OVEN CONTROL knob and the BAKE/BROIL switch (on some models) to BROIL.
6.Turn most foods once during cooking (the exception is thin fillets of fish; oil orie side, place that side down on broiler rack and cook without turning until done). Time foods for about
7.Turn the OVEN CONTROL knob to OFF. Remove the broiler pan from the oven and serve food immediately. Leave the pan outside the oven to cool.
Use of Aluminum Foil | Broiling Tips |
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.
1.Always use broiler pan and rack that comes with your oven. It is designed to minimize smoking and spattering by trapping juices in the shielded lower part of the pan.
2.For steaks and chops, slash fat evenly around outside edges of meat. To slash, cut crosswise through outer fat surface just to the edge of the meat. Use tongs to turn meat over to prevent piercing meat and losing juices.
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. 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.
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.
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