Broiling
Broiling is cooldng food by direct heat from above the
food° Your range has a convenient compartment below the oven for broiling. It also has a specially designed
broiler pan and grid that allows the dripping fat to drain away from the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and grid on one of the three shelf positions in the broiler
(bottom of broiler compartment), B (middle) and C (top). Most fish and tender cuts of meat can be broiled.
Fol]ow these directions to keep spattering and smoking to a minimum,
The oven and broiler compartment doors must be closed during broiling.
Turn most foods once during cooking (the exception is thin fillets offish; oil one side, place that side down on the broiler grid and cook without turning until done).
Time the food for about
time, turn the food, then continue to cook to the preferred doneness.
How to Broil
I. The broiler compartment does not need to be
preheated for broiling.
2.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2" (5 cm) apart, but do not cut into meat, If desired the fat may be
trimmed, leaving a taye_ about 1/8" (3 mm) thick.
3.Arrange the food on the grid and position the
broiler pan on the appropriate shelf in the broiler
compartment. Placing the food closer to flame sears the exterior and increases the surface browning of food, but also increases spattering and the possibility of fats and meat juices igniting.
4, Close the broiler door and turn the OVEN
CONTROL knob to BROIL.
5.When broiling is finished, turn the OVEN
CONTROL knob to OFE Remove the broiler pan
from the broiler compartment and serve the food immediately= Do not leave a soiled broiler pan and grid inside the range.
Use of Aluminum Foil
You can use aluminum fbil 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 to the broiler pan. The juices could become hot enough to catch on fire. If you do not cut the slits, you ale frying, not broiling.
Questions & 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 coolc% the juices fal! into the pan, thus
keeping the meat drier. Juices axe 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. Turn the meat with tongs; piercing the meat with a fork also allows the juices to escape. When broiling poultry or fish, brush each side often with butter.
Q.Why are my meats not turning out as brown as
they should?
A. Check to see if you are using the recommended broil position. Broil for the longest period of time indicated in the Broiling Guide. Turn the food only once during broiling°
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