BROILING
Do not lock the oven door with the latch while
broiling. The latch is used for self-cleaning only.
Broiling is cooking food by intense radiant heat from
the upper broil element in the oven. Most fish and
tender cuts of meat can be broiled. Follow these
directions to keep spattering and smoking to a minimum.
Turn the food only once during
broiling. Time the foods for the
first side according to the
p.
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 inches apart.
If desired, the fat may be trimmed, leaving layer
about 1/8 inch thick.
2. Place the meat on the broiler grid in the broiler pan.
Always use the grid so the fat drips into the broiler
pan; otherwise the juices may become hot enough
to catch on fire.
3. Position a shelf on the recommended shelf position
as suggested in the Broiling Guide.
4.
Leave the door open to the
broil stop position. The door
stays open by itself, yet the
proper temperature is maintained
in the oven.
5. Press the BROIL pad.
6. Press the INCREASE pad once for LO Broil or
press the INCREASE pad twice for HI Broil.
To change from HI Broil to LO Broil, press the
DECREASE pad once. To change back to HI Broil,
press the INCREASE pad once.
7. When broiling is finished, press the CLEAR/OFF
pad. Serve the food immediately, and leave the
pan outside the oven to cool during the meal for
easiest cleaning.
Use of Aluminum Foil
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.
Questions and Answers
Q. Do I need to grease my broiler grid to prevent
meat from sticking?
A. No. The broiler grid is designed to reflect
broiler heat, thus keeping the surface cool enough
to prevent meat from sticking to the surface.
However, spraying the broiler grid lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
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. 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.
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