(continued)
R
This guide showsfoodsand the
broilr @xMk?)
t use.
Use shelfposition C except where
otherwise noted.
Leavedoor ajar about 3 inches
(exceptwhen broiling chicken).
BKM
5
( 5
5
5
3
1
5
3
1
& 5
4
3
H
4
3
2
3
1
3
1/2”) 5
1
5
31/2 31/2
1V2-2
~1/2
7
9
5
8
6
8
8
10
10
12
13-16
10
13
6
7
9
5
8
6
8
a
(). kit O.K. line the broiler
panand rack
With
foil?
A. Yes,
if you rn@l the foil
thoroughlyto the rack and slitit
to conform to the slitsin the rac~.
These slitslet meatjuices drain
into the broiler pan. Thisminimizes
smokingand spatteringand helps
preventthe possibilityoffire from
overheateddrippings.
Q. should Isaltther’neat before
broiling?
A. No. Saltdraws outthejuices
and allowsthem to evaporate.
Alwayssalt after cooking.Piercing
meat with a fork alsoletsjuices
escape. That’swhy you should use
tongsto turn meat. When broiling
poultry or fish, brush.each side
oftenwith butter.
Q. men broiling, is
italways
necessarytousearackinthepan?
A. Yes.
The rack suspendsthe
meat overthe pan. Asthe meat
cooks, thejuices drop into the pan
and keep the meat drier. Juices are
protected by the rack andstay
cooler. This preventsexcessive
smoking and spatter.
Q. Do 1need
togreasemybroiler
racktokeepmeatfromsticking?
A. No.The broiler rack is
designed to reflect broiler heat.
This keeps the surfacecool enough
to prevent meat from stickingto the
surface.
-*-
IQ. iw3 IWMXnOttirtig
outasbrownastheyshould?
A. In
some areas, the power –
(voltage)to the ovenmaybe low.If
so in your area, preheat the oven
with the broil unitfor 10minutes
beforeplacing food in the oven.
Anotherpossiblereason-you might
not be usingthe recommended shelf
position.
Also see if this works. Broil for the
longestperiod oftime indicated in
the Broiling Guide on page 49, and
turn foodonly once.
Q Should Ikavethedoorajar
when broilingchicken?
A. No.
Theovendoor shouldbe
closed, and shelfposition A is
recommended.
Chicken is the only food
recommended for closed-door
broiling. This isbecause chicken is
relatively thicker than other foods -
youbroil. Closing the door holds =
more heat in the ovenwhich allows
chicken to cook evenlythroughout.
.
46
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