droiling is cooking food by intense radiant heat
Turn the food using tongs only once during broiling.
from the upper
broil
element in the oven. Most
Time the foods for the first side according to the
fish
a]ld
tender cuts
of
meat can be broiled. Follow
Broiling Guide.
these directions to keep spattering and smoking to
Turn the food, then use the times given for the second
a minimum.
side as a guide to the preferred doneness.
..—
1.
If the meat has fat or gristle around the edge,
cut
5. Press the BROIL pad. Preheating the elements is
vertical slashes through both about 2 inches apart.
not necessary. (See the Comments
column in the
If desired, the fat may be trimmed, leaving a layer
Broiling Guide.)
about
1/8
inch thick.
6. Press the INCREASE pad once for LO Broil or
2. Place the meat on the broiler rack in the broiler pan.
twice for HI Broil. To change from HI
Broil
to LO
Always use the rack so the fat drips into the broiler
Broil, press the BROIL
pad
then press the
pan; otherwise the juices may become hot enough
DECREASE pad once.
to catch on fire.
7. When broiling is finished press the
CLEAWOFF
3.
Position a flat shelf on recommended shelf pad. Serve the food immediately, and leave the
position
as
suggested in the Broiling Guide.
pan outside the oven to cool during the meal for
Most broiling is done on C position,
but if your
easiest cleaning.
range is connected
to
20S
volts, you may wish
NO1’E:
A fan may automatically turn on and off to
to use a higher position.
cool internal parts. This is normal, and the fan may
4. Leave the door open to the broil stop position.
continue to run after the oven is turned off.
The door stays open by itself, yet the proper
temperature is maintained in the oven.
Use of Aluminum Foil
You can use aluminum foil to line
Without the slits, the foil will
your broiler pan and broiler rack.
prevent fat and meat juices from
However, you must mold the foil draining into the broiler pan. The
tightly
to
the rack
ana
cut
slits
in it
juices could become hot enough to
just like the rack.
catch on fire. If you do not cut the
slits, you
are
fryin&,
not broiling.
Questions and Answers
Q. Why are my meats not turning out as brown as
Q. When broiling, is it necessary to always use a
they should?
rack in the pan?
A.
In some areas, the power
(vo]tage)
to the
range
A. Yes. Using the rack suspends the meat over the
may be low. In these cases, preheat the broil
pan. As the meat cooks, the juices fall into the
element for 10 minutes before placing the broiler
pan, thus keeping the meat drier. Juices are
pan with food in the oven. Check to see if you are
protected by the rack and stay cooler, thus
using
the recommended shelf position.
Broil
for
preventing excessive spatter and smoking.
the
l~ngest
period of time indicated in the Broil
in&
Guide.
l’urn
the
food only once during broiling.
Q. Do I need to grease my broiler rack to prevent
You may also use a higher shelf position.
A.
Q. Should
I
salt the meat before broiling?
A. No.
Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Piercing the
meat
with
a fork also allows the juices to escape.
Turn
the
meat with tongs instead of a fork.
—
meat from sticking?
No.
The broiler rack is designed to reflect broiler
heat, thus keeping the surface cool enough to
prevent meat from sticking to the surface.
However, spraying the broiler rack lightly with a
vegetable cooking spray before cooking will make
clean-up easier.
(<’o17f;ilLi(’ci
IIc,.rt
/Jcl,qe)
27
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