PREHEATING
Preheating lets the oven heat evenly throughout before the food is put in the oven. Allow 10 minutes at
temperatures less than 350°F and 15 minutes at 350°F or more.
USING FOIL
For Baking
To catch spitlovers, cut a piece of foil slightly larger than the pan and turn up the edges. Use two oven racks and put the foil on the lower oven rack below the pan. Do not use aluminum foil directly under a pan on the same oven rack. The foil will reflect heat away from the pan.
A Do not cover the oven bottom or an entire oven rack with foil. The foil can block nor- mal heat flow, cause cooking failures, and damage the oven interior.
For Roasting
For slow browning, place a foil “tent” loosely over the meat. This is especially good on a large turkey. The “tent” lets oven heat circulate under the foil. Sealing the foil will tend to steam the meat.
To reduce spattering, lightly crush foil and put.it in the bottom of the pan under the food.
For Broiling
A Do not cover the entire broiler grid with foil. Poor drainage of hot fat may cause a broiler fire.
If a fire starts, close the oven door and push the OVEN OFF button. If fire continues, throw baking soda on the fire. Do not put water or flour on the fire. Flour may be ex- plosive.
If you feel you must use foil, cut slots in the foil to match all openings in the broiler grid. Fat can then drip away from the meat and be cooled in the pan.
BROILING TIPS
lYour oven door should be open to the broil stop position while broiling (see page 28). If the door is closed, the food will roast and not broil.
lUse only the broiler pan and grid furnished with your range for broiling. They are designed for pro- per drainage of fat and liquids and help prevent spatter, smoke or fire.
lDo not preheat when broiling. For even broiling on both sides, start the food on a cold pan. Allow slightly more than half the cooking time for the first side then turn the food using tongs. If you pierce the meat with a fork, the juices will escape.
lWhen broiling frozen meat, use one rack position
lower than recommended and up to 1% times the suggested broiling time.
Trim the outer layer of fat from steaks and chops. Slit the fatty edges to keep the meat from curling.
Always put the food being broiled the proper distance from the broiler (see chart below). Food placed too close to the broiler may spatter, smoke or catch fire.
For maximum juiciness, salt the first side just before turning the meat. Salt the second side just before serving.
Brush chicken and fish with butter several times as they broil. When broiling fish, grease the grid to prevent sticking.
Never leave a soiled broiler pan in the range. Grease in the pan may smoke or ignite the next time the oven is used. See page 25 for tips on cleaning the broiler pan and grid.
Be sure you know the correct procedure for putting out a grease fire. See page 5.
POSITIONING BROILER PAN
After placing food on the broiler pan, put the pan on an
oven | rack in the proper | rack | position. |
| The | recommend- | |||||
ed rack | position | and cooking | time | can | be | found | in | the | |||
chart |
| below. | Your | new | range |
| has | two | Broil | ||
temperatures. | Use | LO | Broil | for delicate | foods | such | as | ||||
fish | and | chicken, | melting | cheese | on | openface | sand- | ||||
wiches, | meringues, | etc. | Use HI Broil for broiling other | ||||||||
meats. |
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The closer the food is to the broil element, the faster the meat browns on the outside, yet stays red to pink in the center. Moving the meat farther away from the ele- ment lets the meat cook to the center while browning outside.
Rare
round Beef Patties
23
