Broilingis cookingfoodby intenseradiantheatfrom the upperbroilelementin theoven.Mostfishandtender cutsof meatcanbe broiled.Followthesedirectionsto keepspatteringandsmokingto a minimum.
1.If the meat has fat or gristlearoundthe edge,cut verticalslashesthroughboth about2 inchesapart. If desired,the fat maybe trimmed,leavinglayer about 1/8inchthick.
2.Placethe meaton the broilerrack in the broilerpan. Alwaysuse the rack so the fat dripsinto the broiler pan;otherwisethejuices may becomehot enough to catchon fire.
3.Positionshelfon the recommendedshelfposition as suggestedin the BroilingGuide.Mostbroiling is doneon C position,but if your cookingcenter is connectedto 208volk, you may wishto use a higher position.
4.Leave the door open to
the broil stop position.The / | “ . |
door staysopenby itself,yet | .....,.,. |
the propertemperatureis | |
maintainedin the oven. | & |
|
Turnthe food usingtongsonly onceduringthe broiling.Timethe foodsfor the first sideaccording to the BroilingGuide.Turnthe food,then use the timesgivenfor the secondsideas a guideto the preferreddoneness.
n 5. Pressthe BROILpad. Preheating
BROIL the elementsis not necessary.
A (Seethe Commentscolumnin the BroilingGuide.)
6. Tappingthe BROILpad alternatesbetweenLO Broil(450°F.)and HI Broil(550°F.).
7. Press the STARTpad.
8. Whenbroilingis finishedpressthe CLEAWOFF pad. Servethe food immediately,and leavethe pan outsidethe ovento coolduringthe mealfor easiestcleaning.
NOTE: Boththe loweroven and the microwavefans may
Use of AluminumFoil
You can use aluminumfoil to line yourbroilerpan and broilerrack. However, you mustmoldthe foil tightlyto the rack and cut slits in itjust likethe rack.
Withoutthe slits,the foil willpreventfat and meatjuices fromdrainingintothe broilerpan. Thejuices couldbecomehot enoughto catchon fire. If you do not cut the slits,you are frying,not broiling.
Questionsand Answers
Q. Do I need to grease my broiler rack to prevent meat from sticking?
A.No. The broilerrack is designedto reflectbroiler heat,thuskeepingthe surfacecoolenoughto preventmeatfrom stickingto the surface. However,sprayingthe broilerrack lightlywith a vegetablecookingspraybeforecookingwill make
Q.When broiling, is it necessary to always use a rack in the pan?
A.Yes.Usingthe rack suspendsthe meatoverthe pan. As the meatcooks,thejuices fall into the pan, thus keepingthe meatdrier.Juicesare protectedby the rack and stay cooler,thus preventingexcessive spatterand smoking.
Q. Should I salt the meat before broiling?
A.No. Sak drawsout thejuices and allowsthemto evaporate.Alwayssalt aftercooking.Piercing meatwith a fork also allowsjuices to escape. Turnmeat with tongsinsteadof a fork.
Q.Why are my meats not turning out as brown as they should?
A.In someareas,the power(voltage)to the oven may be low.In thesecases,preheatthe broilelementfor 10minutesbeforeplacingbroilerpan with food in the oven.Checkto see if you are usingthe recommendedshelfposition.Broilfor the longest periodof time indicatedin the BroilingGuide. Turnthe food only onceduringbroiling.Youmay needto movethe food to a highershelfposition.
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