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 minimum.
Turn the food using tongs only once during broiling. Time the foods for the first side according to the Broiling Guide. Turn the food, then use the times given for the second side as a guide to the preferred doneness.
How to Set Your Range for Broiling
1.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2 inches apart. If desired, the fat may be trimmed, leaving a layer about 1/8 inch thick.
2.Place the meat on the broiler grid in the broiler pan. Always use the grid so the fat drips into the broiler pan; otherwise the juices may become hot enough to catch on fire.
3.Position a flat shelf on recommended shelf position as suggested in the Broiling Guide. Most broiling is done on C position, but if your range is connected to 208 volts, you may wish to use a higher position.
4.Leave the door open to the broil stop position. The door
stays open by itself, yet the proper temperature is maintained in the oven.
5.Press the BROIL pad. Preheating the
BROIL | elements is not necessary. (See the |
HI/LO | Comments column in the Broiling Guide.) |
6.Press the INCREASE pad once for LO Broil or twice for HI Broil.
To change from HI Broil to LO Broil, press the BROIL pad then press the DECREASE pad once.
7.When broiling is finished, press the CLEAR/OFF pad. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.
NOTE: A fan may automatically turn on and off
to cool internal parts. This is normal and the fan may continue to run after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler grid. However, you must mold the foil tightly to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat juices from draining into 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.
Questions and Answers
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Piercing the meat with a fork also allows the juices to escape. Turn the meat with tongs instead of a fork.
Q. When broiling, is it necessary to always use a grid in the pan?
A. Yes. Using the grid suspends the meat over the pan. As the meat cooks, the juices fall into the pan, thus keeping the meat drier. Juices are protected by the grid and stay cooler, thus preventing excessive spatter and smoking.
Q. Why are my meats not turning out as brown as they should?
A. In some areas, the power (voltage) to the range may be low. In these cases, preheat the broil element for 10 minutes before placing the broiler pan with food in the oven. Check to see if you are using the recommended shelf position. Broil for the longest period of time indicated in the Broiling Guide. Turn the food only once during broiling. You may need to move the food to a higher shelf position.
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