9
BROILING
Broiling may be slightly different from any previous
broiling you may be acquainted with, so be sure to
read this section completely.
Broiling is cooking food by intense radiant heat from
the upper element in the oven. Most fish and tender
cuts of meat can be broiled. Follow these steps to
keep spattering and smoking to a minimum.
Step 1: If the meat has fat or gristle around the edge,
cut vertical slashes through both about 2
″
apart. If
desired, fat may be trimmed, leaving layer about
1/8
″
thick.
Step 2: Place the meat on the broiler grid in the
broiler pan which comes with your range. Always use
the grid so the fat drips into the broiler pan; otherwise
the juices may become hot enough to catch fire.
Step 3: Place the shelf in position C for most broiling.
Step 4: Close the door. Always broil with the
door closed.
Step 5: Turn the OVEN TEMP knob clockwise
to BROIL. You will feel a slight niche at the
broil position. You may then turn the knob
counterclockwise to broil at a lower temperature.
Step 6: Turn food only once during cooking.
Step 7: Turn the OVEN TEMP knob to OFF. Serve
food immediately, and leave the pan outside the oven
to cool during the meal for easiest cleaning.
VERY IMPORTANT NOTE:
To reset the oven for Baking you must turn the
OVEN TEMP knob to OFF. This gets it out of
the BROIL mode.
Use of Aluminum Foil
1. 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
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
2. DO NOT place a sheet of aluminum foil on the
shelf. To do so may result in improperly cooked
foods, damage to oven finish and increase in heat
on outside surfaces of the oven.
3. If desired, a sheet of aluminum foil may be used
on floor of the oven under the bake element. BE
CERTAIN FOIL DOES NOT TOUCH BAKE
ELEMENT. Aluminum foil used in this way may
slightly affect the browning of some foods. Change
foil when it becomes soiled.
Questions and 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 meat drier. Juices are 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 meat
with tongs; piercing meat with a fork also allows
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. In some areas, the power (voltage) to the range
may be low. In these cases, preheat the broil
element for 10 minutes before placing broiler pan
with food in oven. Check to see if you are using
the recommended shelf position. Broil for longest
period of time indicated in the Broiling Guide.
Turn food only once during broiling.
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. Yes. The broiler grid is designed to absorb
broiler heat. Spraying the broiler grid lightly with
a vegetable cooking spray before cooking will
make cleanup easier.
Baking/Roasting
Br
oiling
