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 aminimum.
Step 1:If meat has fat or gristle near
edge, cut vertical slashes through
both about 2“ apart. If desired, fat
may be trimmed, leaving layer
about 1/8” thick.
Step 2: Place meat on broiler rack
in broiler pan which comes with
range. Always use rack so fat drips
into broiler pan; otherwise juices
may become hot enough to catch fire.
Step 3: Fbsition shelfon recommended
shelf position as suggested in Broiling
Guide on opposite page. Most
broiling is done on Cposition, but
if your range is connected to 208
volts. you may wish to usc higher
position.
,,—.
Step4: Leave door ajarafew inches
(except when broiling chicken).
The door stays open by itself, yet
IIiE/’ Ill
Step 6: Turnfood only once during
cooking. Time foods for first side
per Broiling Guide.
Turn food, then use times given for
second side as aguide to preferred
doneness. (Where two thicknesses
and times are given together, use
first times given for thinnest food.)
Step %Turn OVEN’SET knob
to OFF. Serve food immediately,
and leave pan outside oven to cool
during meal for easiest cleaning.

Use of Aluminum Foil

1. Ifdesired. broiler pan may be
lined with foil and broiler rack may
be covered with foil for broiling.
ALWAYSBE CERTAIN TO MOLD
FOIL THOROUGHLY TO
BROILER RACK. AND SLIT
FOIL TO CONFORM WITH
SLITS IN RACK. Broiler rack is
designed to minimize smoking and
spattering, and to keep drippings
cool during broiling. Stopping fat
and meat juices from draining to
the broiler pan prevents rack from
serving itspurpose. and juices may
become hot enough to catch fire.
2. DO NOT place asheet of
aluminum foil on shelf. Todo so
may result in improperly cooked
foods, damage tooven finish and
increase in heat on outside surfaces
of the oven.

Questions &Answers

Q. Why should Ileave the door
closed when broiling chicken?
A. Chicken is the only food
recommended for closed-door
broiling. This is because chicken is
relatively thicker than other foods
you broil. Closing the door holds
more heat in the oven which allows
chicken to cook evenly throughout.
Q. When broiling, is it necessary
to always use arack in the pan?
A. Yes. Using the rack suspends
the meat over the pan. As the meat
cooks, thejuices fall into the pan,
thus keeping meat drier. Juices
are protected bythe rack and stay
cooler, thus preventing excessive
spatter and smoking.
Q. Should Isalt the meat before
broiling?
A. No. Salt draws out thejuices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with afork 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. Insome areas. the power
(voltage) to the range maybe low.
In these cases, preheat the broil
unit for 10minutes before placing
broiler pan with food in oven.
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. Do Ineed to grease my broiler
rack to prevent meat from sticking?
A. No. The broiler rack is designed
to reflect broiler heat, thus keeping
the surface cool enough to prevent
meatsticking to thesurface. However,
sprayingthe broiler rack lightly with
avegetable cooking spray before
cooking will make cleanup easier.
36