How
to Broil
Broiling
is
cooking
food by intense
radiant
heat
from the
upper
unit 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
meat has fat
or
gristle
near
edge,
cut
vertical slashes
through
both
about
2-in.
apart.
If
desired fat
may
be
trimmed
, leaving
layer
about
Va-in
. thick.
Step
2:
Place meat
on
broiler
rack
in broiler
pan
which comes with
range. Always use rack so fat
drips
into
broiler pan; otherwise juices
may
becom
e
hot
enough
to
catch
fire.
Aluminum
foil
may
be used to
line broiler
pan
and
rack. But, be
CERTAIN
to
cut
opening in foil, to
correspond
with slots in the rack so
fat drips
into
pan
below.
Step
3:
Po
sition shelf on recom-
mended shelf position as suggested
in Broiling Chart on opposite page.
Most broiling
is
done on C posi
ti
on,
but
if
your range
is
connected
to
208
volts, you may wish
to
use higher
position.
Step
4: Leave
door
ajar
a few
inches.
The
door
stays
open
by
itself, yet
the
proper
temperature
is
maintained in the oven.
Step 5: Turn OVEN SET Knob and
OVEN
TEMP
Knob
to
BROIL. Pre-
heating units
is
not necessary. (See
notes in Broiling Chart.)
Step
6: Turn food only once during
cooking. Time foods for first side as
on Broiling Chart. Turn food, then
use times given for second side as a
guide
to
preferred doneness. (Where
two thicknesses and times are given
together, use first times given for
thinnest food.)
Step
7:
Turn
OVEN
SET
Knob
to
OFF
. Serve food immediately,
lea
ve
pan
outside oven to cool
during
meal for easiest cleaning.
18
Questions
and
Answers
Q.
Why
should
I leave the
door
closed when broiling chicken?
A. Chicken
is
the only food recom-
mended for
closed-door
broiling.
This
is
because chicken
is
relatively
thicker
than
other
foods
you
broil.
Closed
door
holds
more
heat in
oven, so chicken
may
be broiled
well-done inside.
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
tong
s;
piercing meat with
a fork also allows juices to escape.
When broiling
poultry
or
fish,
brush
each side often with butter.
Q.
When
broiling, is it necessary
to
always use a rack in
the
pan?
A.
Yes.
Using the rack suspends the
meat over the pan. As the meat
cooks, the juices fall into the
pan
thus
keeping meat
dry
er. Juices
are
protected by the rack
and
stay
cooler, thus preventing excessive
spatter
and
smoking.
Q.
Do
I need
to
grease my
broiler
rack
to
prevent
meat
from
sticking?
A. No.
The
broiler
rack
is
designed
to reflect
broiler
heat
thus keeping
the surface cool
enough
to pre
ve
nt
meat sticking to the surface.
Q.
Why
are
my meats
not
turning
out
as
brown
as
they should?
A. In some areas, the
power
(volt-
age)
to
the range
may
be low. In
these cases,
preheat
the broil unit
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 indi-
cated in the Broil
Chart
in this
book
.
Turn
food only once
during
broiling.
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