How to Broti
Broiling is cooking food by direct heat horn above the food. Most fish and tender cuts of meat can be broiled. Follow these steps to keep spattering and smoking to a minimum.
Both the oven and broiler compartment doors shodd be closed during broiting.
1.You can change the distance of the food from the heat source by positioning the broiler pan and rack on one of three shelf positions in the broiler
2.Reheating the broiler or oven is not necessary and can produce poor results.
3.H the meat has fat or gristie near the edge, cut vertical slashes through it about 2 inches apart, but don’t cut into the meat. We recommend that you tim the fat to prevent excessive smoking, leaving a layer about 1/8 inch thick.
Use of Altim Foti
You can use rduminum fofi to be your brofier pan and brofler rack. However, you must mold the foil tighdy to the rack and cut slits in it just like the rack.
Without the slits, the foti will prevent fat and meat juices from draining to the broiler pan. The juices could become hot enough to catch on fie. If you do not cut the slits, you are frying, not broiling.
Questiom & Amwers
Q. When brotiing, is it necessary to always use a rack in the pan?
A. Yes. Using the rack suspends the meat over the pm. As the meat cooks, the juices fdl into the pan, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.
Q. Shodd I At the m=t before brofing?
A. No. Sdt draws out the juices and rdlows them to evaporate. Always sdt after cooking. Turn meat with tongs; piercing meat with a fork dso rdlows juices to escape. When brofling poultry or fish, brush each side ofien with butter.
Your range has a compartment below the oven for broiling. A specially designed broiler pan and rack allow dripping fat to drain away from the food and keeps it away from the high heat of the gas flame.
4.Arrange the food on rack and position the broiler pan on the appropriate shelf in the oven or broiling compartment. Placing the food closer to the flame increases the exterior browning of food, but dso increases spattering md the possibility of the fats and the meat juices igniting.
5.Close the oven and broiler compartment door.
6.Turn the OVEN TEMP knob to BRO~.
7.Turn most foods once during cooking (the exception is thin fdlets of fish; oil one side, place that side down on broiler rack and cook without turning until done). Time foods for about
8.Turn the OVEN TEMP knob to OFF. Remove the broiler pan from the broiler compartment and seine the food immediately. bave the pan outside the range to cool.
Q. Why are my mats not turning out as brown as they shodd?
A. Check to see if you are using the recommended shelf position. Broil for longest period of time indicated in the Broitig Guide. Turn the food only once during broiling.
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