Using Your Oven - Roasting and Broiling, General Tips

Broiling

Broiling is a method of cooking used for tender steaks, chops, hamburgers, chicken, fish and some fruits and vegetables. The food is placed directly under the burner. The degree of doneness is determined by the distance between the meat and the burner, and the length of broiling time.

General Tips

Broiling requires the use of the broiler pan and insert supplied with your range. It is designed to drain excess liquid and fat away from the cook- ing surface to prevent spatters, smoke and fire.

For easier clean-up, line the broiler pan (bottom piece) with aluminum foil and spray the insert with a non-stick vegetable coating. Do not cover the broiler insert with aluminum foil as this prevents fat from draining into the pan below.

To prevent excessive spattering and smoking, trim excess fat from the meat. Increasing the distance between the meat and the oven burner will also help.

The rack position you select for broiling depends on the thickness of the meat and the desired doneness. Thin cuts (3/4 to 1 inch) should be placed 2-3 inches from the heat; thicker cuts should be placed 3-6 inches from the heat. Broil until the top of the meat is browned. It should be approximately half cooked by the time the top is browned.

Generally for a brown exterior and rare interior, meat should be close to the burner. Place the pan further down if you want the meat well done.

If you plan to season the meat, it is better to do so after the surface has browned. Salt tends to delay browning which can result in overcooking. Salting before cooking also draws the juices out of the meat, causing dryness.

Never leave a soiled broiler pan in the oven after broiling. Drippings might become hot enough to ignite if exposed directly to the oven burner.

Setting the Controls

1.Press the BROIL pad and press the ▲ or ▼ pad to select either Hi or Lo temperature as indicated in the display. Hi is used for most broiling operations. Lo should be selected when broiling thicker meats to the well-done stage (to prevent excessive browning) and when cooking foods for very short periods of time. Broiling times may increase if Lo is selected.

2.Place the broiler pan on the recommended rack position show in the broiling chart and follow the suggested times.

3.Check the doneness by cutting a slit in the meat near the center to check the color.

4.To cancel or end the broiling operation, press the CANCEL pad.