r-----BROILING
Broiling is cooking food by intense radiant
heat
from
the upper broil element in the oven.
,Most
fish
and
tender
cuts of meat can be broiled. Follow these directions to
keep spattering and smoking to a
minimuln.
I’ui-n
[he
Iood
using
tongs
only once during
cooking. Time the foods f’or the
t’irst
side
a~’cord
i
ng
to the Broiling Guide. Turn the food. then use the
times given for the second side as a guide to
[he
preferred doneness.
[f’ the meat has fat or gristle around the edge, cut
vertical slashes through both about 2 inches
apar[.
If desired. the [’al may be trimmed. leaving a
layer
about
1/8
inch thick.
Place
the meat on the broiler rack in the broiler
DJII.
Always use the rack so the fat drips into the
bro~lel
pan: otherwise the juices may” become hot enough
to
catch
on fire.
3. Position the shelf on the recommended
shtlf
po\ition
as suggested in the Broiling Guide.
h/lo\[
broiling is done on C position. but if your range
i:-
connected to 208 volts, you may wish to use
a
higher position.
4. leave the door open position. The door sla)s
open by itself. yet the proper
ternpcru[ure
is
rnai
ntained
i n the oven.
5. Press the BROIL pad.
Prehca[i
ng
the elements is
nol
necessary. (See the
Cornrncnls
cOILI
rnn in the
Broiling Guide. )
6.
Press
the INCREASE
p~d
once for LO
Brt~il
o:
t\k
ice for HI Broil.
To change
I“rorn
HI Broil to LO
Br~~il,
pr-ess
the
BROIL
Pild
then
press
tbc
DECREASE
~)ad
once.
7. When hi-oiling is finished, press the CLEAR/OFl:
p~d.
Ser\c the
food
irnrncdialcly.
and
lca~’e
tllc
~)tin
out:~idc
the oven to cool
during
the meal for
easiest
c
Ietini
ng.
NOTE: A t~Il
IIIa~
aut(>l~lati~illl~
tLlrn
011
to
~0[)1
internal parts, This is
norma
1. and the
I’i[n
Inaj’
continue to run e\en after the oven is
tur-ncd
oft.
Use of Aluminum
I1oil
You
can use
atuminurn
fbil WiLhout
the
stils,
the
i’oit
witl
pre\ent
fat
and
mei]t
to line your broiter pan and
~~~g?$’~
(2
~,r~>ilerr:lck
However, you
fj&~~>~~-’”:~\
<j!
juices
from
dri]ining
into
the broiler pan. The juices
cou
Id
become
hot enough to catch
(Jn
I’ire.
I
f
yOLI
do
must rnotd the
foit
tightly to
.s.:
not cut the
slits, you are
fry
i n g. not
~Jr”oi
I i n
g.
the rack and
cul
slits in it
;Q$~\)>>)~”
M
lust
like the rack.
Questions and Answers
Q. Should I salt the meat before broiling’?
Q.
I]o
I need to grease mj broiler rack to prevent
A. No. Salt draws out the
,juiccs
and
atlows
them
10
meat from sticking’?
e~aporate.
Always salt after cook i
n!.
Piercing the A. No. The broiler
rack
is designed to
r-el-lcct
broiter
Q.
A.
meat
wi[b
a
fork also allows
juices
tt~
escape
.-TLlrn
heat. thus keeping the
surl’ace
coo]
enough to pre\cnt
the meat with
tc~ngs
instead
of
a fork.
mcot
f’rom
sticking to
the
surlticc.
Howe\er. spraying
When broiling, is it necessary to always use
a
[he
br[)i
!cr rack
lightl)
with a
\cgct:lhlc
cookin:
racl<
in the
uan?
sprtiy
befort
ct)oki
ng
wi
11
l~lilh~’
c
lelltl-~li:
~:l~,i~r’.
Yes.
Usins
the rack
suspends
the meat
o\er
the Q.
Why,
are my meats not turning out as brown as
pan. As
tie
meat
cooks:
the
juices
f’alt
into the
p~n.
they should?
Illu\
keeping
the
meat drier. Juices tire protected by
A. In
s(>rnc
areas. the power
(\cllIage)
to the range
ma>
[he
rack and
stay
cooler, thus
prcventi
ng
excessive be low. In these cases.
pr-chcd[
the broil
clement
t“t)r”
spatter- and smoking.
I () minutes
bcli)rc
ptdcing
broiler
pan
\vith
food
in
o\en.
[’heck
[()
\ee
il’
you
are
using the
rec(~nlnlendcd
shel
1’
p{}sition.
Broi
I
i’or
Iongcs(
period
t)l’
time
i
ndicatcd
i n
lhc
Broi
I i
n:
Gu
idc.
TUIJI
food”
on
1)
once
duri
n:
I>roi
I i n:.
Y(>11
IIlil!’
rlecd
[t)
Ino\
c
Illc
20 food
tt~
a
hiyhcr’
shelf
l~o~i[it)l~.
————-————
——