HINTS FOR SUCCESSFUL BROILING
Before broiling, trim excess fat to prevent excessivespat- tering and cut slashes around the outer edges of the meat to prevent the meat from curling during cooking.
Food must be placed on the broiler tray in the broiler pan to allow fat to drip to the pan below. The broiler tray MUST ALWAYS be used with the broiler pan. Fat may become hot enough to ignite if directly exposed to the element.
Place food on a cold, ungreased broiler tray. Be sure OVEN TEMP CONTROL is set on a temperature in the BROIL section of the control to activate the Broil Ele- ment. The Broil Element will cycle on and off when broil- ing for longer periods of time.
The broiler pan can be lined with aluminum foil for ease of cleaning. If the broiler tray is lined with foil, cut open-
ings to allow fat to drip to pan below. The broiler tray is designed to keep fat from being directly exposed to the element to eliminate possible fire hazards.
Place food on rack in the position as suggested in the chart below. If food is placed too close to the element, overbrowning and smoking may occur. Broiling is always done with the door opened to the broil “stop” position (opened about 4 inches).
Never leave a soiled broiler tray and pan in the oven after broiling. Drippings might become hot enough to ignite if exposed directly to the element.
The use of disposable broiler pans is NOT recommended for they do not provide the separate broiler tray.
BROILING GUIDE
BEEF PATTIES
*Rack position 1 is the position closest to the broil | *‘Preheat | broil element 5 minutes before placing |
element. | food in | oven. |
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