BROILING
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Do not lock the oven door with the latch during broiling. The latch is used for
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 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“ apart. If desired, fat |
4.Leave the door open to the broil stop position. The door stays open by itself, yet the proper temperature is lmaintained in
the oven.
‘.:::. . . . . . .
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m
may be trimmed, leaving layer about 1/8” thick. |
2. Place the meat on the broiler rack in the broiler pan. |
Always use the rack so the fat drips into the broiler |
pan: otherwise the juices may become hot enough |
m catch fire. |
3. Position shelf on recommended shelf position as |
sllggested in the Broiling Guide. |
5. Press the BROIL
button and turn the SET knob until your choice
of HI BROIL or LO BROIL is dis~laved. ,.
6.Turn food onlv once durimz broiling. Time foods for first side a~cording to ~e Broil;ng Guide.
Turn food, then use times given for second side as a guide to preferred doneness. (Where 2 thicknesses and times are given together, use first times given for thinnest food.)
7.. When finished broiling, push the CANCEL button. Serve food
Use of Aluminum Foil | /1 | — |
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You can use aluminum foil to line your broiler pan and broiler rack. |
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However, you must mold the foil tightly to the rack and cut slits in it just |
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like the rack. |
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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 & Answers
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, thus keeping meat drier. Juices are protected by the rack and stay cooler, thus preventing excessive spatter and smoking.
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 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. In some areas, the power (voltage) to the oven 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. 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.
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