Broilingiscookingfoodbyintenseradiantheatfrom
theupperunitin theoven.Mostfishandtendercuts
ofmeatcanbebroiled.Followthesestepstokeep
spatteringandsmokingtoa minimum.
1, If meathasfatorgristlenearedge,cutvertical
slashesthroughbothabout2inchesapart.If
desfied,thefatmaybetrimmed,leavinglayer
about1/8inchthick.
2.Placethemeatonthebroilerrackinthebroilerpan.
Alwaysusetheracksothefatdripsintothebroiler
pan;otherwisejuicesmaybecomehotenoughto
catchfire.
3.Positiontheshelfontherecommendedshelf
positionassuggestedin theBroilingGuide.Most
broilingisdoneonCposition,butif yourrangeis
connectedto
208 volts,
youmaywish
tousea higher
position.
4.Leavethedoor
ajara few
inches.The
doorstays
openbyitself,
yettheproper
w
temperatureis
maintainedin
theoven.
OVENSm
5.TurntheOVENSET(onsomemodels)andthe
OWN ~MP bobs toBRO~. Preheatingis
notnecessary.
6.Turnfoodonlyonceduringbroiling.Timefoods
forfirstsideperBroilingGuide.
Turnfood,thenusethetimesgivenforsecondside
asaguidetopreferreddoneness.(Wheretwo
thicknessesandtimesaregiventogether,usefirst
timesgivenforthinnestfood.)
OVEN,TEMP
7. Whenfinishedbroiling,turntheOVENSETorthe
OWN TEMPknobto 0~ (dependingonyour
model).Servefoodimmediately,leavingthebroiler
panandrackoutsidetheoventocoolduringmeal
foreasiestcleaning.
Youcanusealuminumfoilto line
Withouttheslits,thefoilwill
yourbroilerpan andbroilerrack.
preventfatandmeatjuicesfrom
However,youmustmoldthefoil
drainingto thebroilerpan.The
tightlyto therack andcutslitsin it
juicescouldbecomehotenoughto
just liketherack.
catchonfire.If youdo notcutthe
slits,youarefrying,notbroiling.
,.-.
‘..
[
k.
1
... ,.
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