)iling is cooking food by intense radiant heat from the upper unit m the oven. Most fish and tender cuts of meat can be broiled. Follow these directions to keep spattering and smoking to a minimum.
1.If the meat has fat or gristle near 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 rack in the broiler pan. Always use the rack so the fat drips into the bro~ler pan; otherwise the juices may become hot enough to catch on fire.
3.Position the shelf on the recommended shelf position as suggested in 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. | ““” | Lb / | ;5 |
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m 5. Press the BROIL pad.
BROIL
6.Select LO Broil (450°F.) by tapping INCREASE pad once. Select HI Broil (550°F.) by tapping INCREASE pad twice.
To change from HI Broil to LO Broil, press the BROIL pad then tap DECREASE pad once.
7.Turn the food only
once during cooking. Time foods for first side according to the Broiling Guide.
Turn the food, then use the times given for the second side as a guide to preferred doneness. (Where 2 thicknesses and times are given together, use the first times given for the thinnest food.)
8.When broiling is completed, 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 to cool internal parts. This is normal, and the fan may continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan and broiler rack. However, you must mold the foil tightly to the rack and cut slits in it just like the rack.
Without the slits, the foil will prevent fat and meat juices from draining to 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. 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 unit for 10 minutes 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. When broiling, is it necessary to always use a rack in the pan?
A. Yes. Using the rack suspends the meat over the pan. As the meat cooks, the.juices fall into the pan, ~hus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.
Q. Do I need 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 meat from sticking to the surface. However, spraying the broiler rack lightly with a vegetable cooking spray before cooking will make cleanup easier.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allows iuices to esca~e. When broiling ~oultrv or fish. brush each side often with butter.
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