Broil;ngis cooking foodby intense r~diantheat from the upper unit in the oven. Most fish and tender cuts of meat can be broiled. Follow ~hesesteps to keep spatteringand smokingto a minimum.
Step 1: If meat has fator gristle near edge, cut Verticalslashes through both about 2“ apart. If desired, fat may be trimmed, leavinglayer about 1/8”thick.
Step 2: Place meat on broiler rack in broiler pan which comes with range. Alwaysuse rack so fat drips intobroiler pan; otherwisejuices maybecomehot enoughto catchfire.
Step3: Wsitionshelfonrecommended shelfpositionas su~ested in Broiling Guide on opposite page. Most broiling is done on C position, but if your range is connected to 208 volts,you may wish to use higher position.
Step 4: Leavedoor ajar a fewinches (except when broiling chicken). The door stays open by itse[f, yet [he proper temperature is maintained in the oven.
Step 6: Turn foodonly once during coolcing.Time foodsfor first side per BroilingGuide.
Turn food, then use times given for second side as a guide to preferred doneness. (Where two thicknesses and times are giventogether,use first times given for thinnest food.)
Step % Turn OVEN SET knob to OFF. Serve foodimmediately, and leavepan outsideovento cool during meal for easiestcleaning.
use of Aluminum Foil
1.If desired, broiler pan maybe
lined with foil and broiler rack may
be coveredwith foilfor broiling.
A~%~A~~ ~~ c~~TA]~ ~
FOIL T’HOROUGHLYTO BROILER RACK, AND SLIT FOIL ~ CONFORM WITH SLITS IN RACK. Broiler racks are designed to minimize smokingand spattering, and to keep drippings cool during broiling. Stoppingfat and meatjuices from draining to the broiler pan preventsrack from serving its purpose, andjuices may become hot enough to catch fire.
2.DO N~ place a sheet of aluminum foil on shelf. Todo so may result in improperly cooked foods, damage to ovenfinish and increase in heat on outside surfaces of the oven.
3.If desired, a sheet of aluminum foi~maybe used on floor of the oven u~tderthe bake unit. BE CERTAIN F~~L DOES NOT TOUCH BAKE IJhTIT, All]mi~~~~mfoil used in this waymay sligl~tlyaffectthe browning of some foods. ~Changefoil when it becomes soiled.
A.Chickenis the only footi recommendedfor
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 preventingexcessive spatter and smoking.
Q.shouldI saltthemeatbefore broiling?
A..No. Salt drawsout the juices and allowsthem to evaporate. Always salt after cooking. Turn meat with tongs; piercing meat with a fork also allowsjuices to escape. When broiling poultry or fish, brush each side often with butter.
Q. my ~~~~Y~~~h~ott~~ti~g
outasbrown as they should?
A.In some areas, the power (voltage)to the range maybe low. In these cases, preheat the broil unit for 10minutes before placing broiler pan with food in oven. Check to see if you are using the recommended shelf position. Broil for longest period o~time indicated in the Broiling Guide. Turn food only once dt~ringbroiling.
Q.Do I need to grease mlybroi!e;f
~~~kto P~~YentEH@tfh”o~~ti~i<ing?
A.No. The broiler rack is designed to reflect broiler l~eat,tl]t~skeeping the surface cool enough to prevent meat sticltingto tilesurface. l~owevez,
