16
BROILING
Use of Aluminum Foil
You can use aluminum foil to line your broiler pan.
However, you must mold the foil tightly to the pan.
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be
broiled. Follow these steps to keep spattering and
smoking to a minimum.
Your range has a compartment below the oven for
broiling. A specially designed broiler pan allows
dripping fat to drain away from the food.
Both the oven and broiler compartment doors
should be closed during broiling.
1. You can change the distance of the food from the
heat source by positioning the broiler pan in the
broiler compartment–A (bottom of broiler
compartment) or second position. Most broiling
should be done in position A.
2. Preheat the broiler for best results.
3. If the meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart, but
don’t cut into the meat. We recommend that you
trim the fat to prevent excessive smoking, leaving a
layer about 1/8 inch thick.
4. Close the oven and broiler compartment door.
5. Turn the OVEN TEMP knob to BROIL.
6. Turn most foods once during cooking. Time foods
for about one-half the total cooking time, turn food,
then continue to cook to preferred doneness.
7. Turn the OVEN TEMP knob to OFF. Remove the
broiler pan from the broiler compartment and serve
the food immediately. Leave the pan outside the
range to cool.
How to Broil
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