Section 6: Baking, Broiling and Roasting
Broiling Tips
1.Prepare meat, allowing frozen meat to thaw before broiling.
2.Slit the fat around the edge of the meat about every inch (2.5 cm), to prevent curling. Arrange meat on the broiler pan.
3.A small amount of water placed in the broiler pan will reduce the smoke and splattering from hot drippings.
4.Always use the broiler pan and, if neces- sary, the roasting / broiler rack. (fig 16 &
17)They are designed to allow fats to drip into the pan, reducing smoking while the food is cooking. If desired the broiler pan may be lined with foil and the broiler rack may be covered with foil. However be sure to mold the foil to the broiler rack and cut slits in the foil to conform with the slits in the rack to allow juices and fat to drain into the pan.
5.Place the oven rack in the desired position near the top of the oven. Place the broiler pan and food on the oven rack.
6.Select broil to temperature desired. (temperature can be set between 100 F and 550 F) or (65 C and 290 C)
7.No preheat is necessary.
8.Close the oven door.
9.The closer the meat is placed to the broil element, the faster the surface browns. For rare meat, preheat the broiler unit and place the meat as close to the unit as possible.
10.The further away the meat is placed, the
slower the surface browns and the more well done the meat will be.
Caution: Accessible parts may become hot when the broiler is in use. Children should be kept away.
Roasting / Broiler Rack
(fig 16)
Broil Pan
(fig 17)
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