BROILING
Do not lock the oven door with the latch while Turn the food only once during broiling. Time the foods
broiling. The latch is used for self-cleaning only. for the first side according to the Broiling Guide. Turn the
Broiling is cooking food by intense radiant heat from
food, then use the times given for the second side as a
the upper element in the oven. Most fish and tender cuts
guide to the preferred doneness.
of meat can be broiled. Follow these directions to keep
spattering and smoking to a minimum.
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” 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
fire.
3.
Position shelf on recommended
sheIf
position as
suggested in Broiling Guide.
4. Leave the door open to
the broil stop position.
The door stays open
/.;
by itself, yet the proper
temperature is
3
maintained in the oven.
7
a
e
004/4
0
,/
“1.
#
5. Turn the OVEN SET and the OVEN TEMP knobs
to BROIL. Preheating the elements is not
necessary. (See the notes in the Broiling Guide. )
6. When finished broiling, turn the OVEN SET knob
or the OVEN TEMP knob (on some models) to
OFF. Serve food immediately, leaving the broiler
pan and grid outside the oven to cool during the
meal for easiest cleaning.
Use of Aluminum Foil
YOLI
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.
A.
Q.
A.
When broiling, is it necessary to always use a
grid in the pan?
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.
Do I need to grease my broiler grid to prevent
meat from sticking?
No. The broiler
grid
is
designed
to reflect broiler
Q. Why are my meats not turning out as brown
as they should?
A. In some areas, the power (voltage) to the oven
may be low. In these cases, preheat the broil
element for 10 minutes before placing the broiler
pan with food in the 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.
Q. Should I salt the meat before broiling?
heat, thus
keepi~g
the
surfa~e
cool enough to
A. No. Salt draws out the juices and allows them to
prevent the meat from sticking to the surface.
evaporate. Always salt after cooking. Turn the
However, spraying the broiler grid lightly
meat with tongs; piercing the meat with a fork
with a vegetable cooking spray before cooking
allows the juices to escape. When broiling poultry
will
nmke
clean-up easier.
or fish, brush each side often with butter
20
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