BROILING
Do not lock the oven door with the latch while | Turn the food using tongs only once during broiling. | |
broiling. The latch is used for | Time the foods for the first side according to the | |
Broiling is cooking food by intense radiant heat from | Broiling Guide. Turn the food, then use the times | |
given for the second side as a guide to the preferred | ||
the upper broil element in the oven. Most fish and tender | ||
doneness. | ||
cuts of meat can be broiled. Follow these directions to | ||
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keep spattering and smoking to a minimum. |
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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 shelf on the 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.Turn the Oven Temperature knob to BROIL. Preheating the elements is not necessary. (See the Comments in the Broiling Guide.)
6.When broiling is finished, turn the Oven Temperature knob to OFF. Serve the food immediately, and leave the pan outside the oven to cool during the meal for easiest cleaning.
Roasting
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. 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 meat drier. Juices are protected by the grid 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. Piercing the meat with a fork also allows juices to escape. Turn the meat with tongs instead of a fork.
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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Broiling
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