is cooking food by intense radiant heat
Turn the food only once during broiling. Time the
from the upper broil element in the oven. Most
foods for the first side according to the Broiling Guide.
fish and tender cuts of meat can be broiled.
Turn the food, then use the times given for the
these directions to
keep spattering and smoking to
second side as a guide to the preferred doneness.
a minimum.
1.
If
the meat has
or gristle around the edge, cut
vertical slashes through both about 2 inches apart.
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.
Most broiling is done on C position, but if your
oven is connected to 208 volts, you may wish to
use a higher position.
4. Leave the door open to broil
stop position.
The door stays
open by itself, yet the proper
temperature is maintained in
the oven.
. . . ‘
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5. Press the BROIL pad.
6. Press the INCREASE pad for HI Broil or press
the DECREASE pad for LO Broil.
To change from HI Broil to LO Broil, press
the DECREASE 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.
NOTE: A fan may automatically turn on and off to
cool internal parts. This is normal and the fan may
continue to run even after the oven is turned off.
Use of Aluminum Foil
You can use aluminum foil to line
Without the slits, the foil will
your broiler pan and broiler grid.
prevent fat and meat juices from
However, you must mold the foil
draining to the broiler pan. The
tightly to the grid and cut slits in it
juices could become hot enough to
just like the grid.
catch on fire. If you do not cut the
slits, you are frying, not broiling.
Questions and Answers
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. 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 the longest
period of time indicated in the Broiling Guide. Turn
the food only once during broiling. You may need
to move the food to a higher shelf position.
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. 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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