BROILING
Broilingis 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 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.
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 I18 inch thick.
2. Place the meat on the broiler rack in the broiler pail.
Always use the rack so the fat drips into the broiler
pail; otherwise the .juices may become hot enough
to catch on fire.
3. Position a shelf on recommended shelf position as
suggested in the Broiling Guide. Most broiling is
done on E position, but if your oven is connected
to 208 volts, you may wish to use a higher position.
4. Leave the door open to the _-_'-__
broil stop position. The do___
stays open by itself, yetthe ._)'_/j=:__
proper temperature is . _'_/ //
maintained in the oven. _ //
NOTE: A fail may automatically turn on and off to
cool internal parts. This is normal, and the fail may
continue to run after the oven is turned off.
5. Press the BROIL pad.
.
.
Press the INCREASE pad once for HI Broil or
press the DECREASE pad once for LO Broil. To
change from HI Broil to LO Broil, press the
BROIL pad then press the DECREASE pad once.
When broiling is finished press the CLEAR/OFF
pad. Serve the food immediately and leave the
pail outside the oven to cool during the meal for
easiest cleaning.

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 sonic areas, the power (voltage) to the oven may
be low. In these cases, preheat the broil element
for 1 0 minutes before placing the broiler pan with
food in the oven. Check to see if you are using the
recommended shell position. Broil for 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.
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 the
meat with tongs: piercing the meat with afork also
allows .juices to escape. When broiling poultry or
fish, brush each side often with butter.
Q. When broiling, is it necessary to always use
a rack in the pan?
A. Yes. Using the rack suspends the meat over the
pail. As the meat cooks, the .juices fall into the
pail, thus 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
heal thus keeping the surface cool enough to prevent
meat from sticking to the surface. However, spraying
the broiler rack lightly with avegetable cooking
spray before cooking will make clean-up easier.
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