Broiling
Do not lock the oven door with the latch during
broiling. The latch is used for
Broiling is cooking food by direct heat from above the food. Most fish and tender cuts of meat can be broiled_
Follow these directions to keep spattering and smoking to a minimum.
The oven door should be closed during broiling.
Turnthe foodonlyonce
during cooking. Time the
foods for the first side
according to the Broiling Guide.
Turn the food, then use the times given for the second side as a guide to the preferred doneness.
1.If the meat has fat or gristle around the edge, cut vertical slashes through both about 2" (5 cm) apart. If desired, the fat may be trimmed, leaving a layer about 1/8" (3 mm) thick°
2.Place the meat on the broiler grid in the broiler pan which comes with the range. Always use the grid so fat drips into the broiler pan; otherwise the juices may become hot enough to catch fire°
3.Position the shelf on the recommended shelf position as suggested in Broiling Guide.
4.Close the oven door but do not latch it. If the door latch is moved to the right during a broil operation the door may lock and you may not be able ro open it until the oven cools.
5.Turn the OVEN SET knob to BROIL°
6.When broiling is finished, turn the OVEN SET knob to OFE Remove the broiler pan from the
range and setve the food immediately. Leave the pan outside the range to cool.
You can use aluminum
foil 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 cotdd become hot enough to catch on fire. If you do not cut the slits, you are 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 cooks, the juices fall into the pan, thus keeping the meat drier. Jtfices are protected by the grid and stay cooler, thus preventing excessive spatter and smokingo
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 shelf positiono Broil for the longest period of time indicated in the Broiling Guide. Turn the food only once during broiling.
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