Do
not
lock the oven door with the door latch
during
4. Leave the door
K
baking. The
latch
is used for self-cleaning only.
-
Broiling is
cooking
food
by intense radiant
heat
from
the
upper unit in the
oven.
Most
l’ish
and
tender
cuts of
meat can be broiled. Follow these directions to keep
spattering and smoking
LIJ
a minimum.
1.
11’
the meat
has
fat
or
gristle
near
the edge,
cut
vertical slashes through both about 2
inches
apart.
If
desired,
fat
may
be trimmed, leaving
a
layer about
1/8
inch thick.
5.
2.
Place
meat
on
the broiler rack in the broiler pan
which
comes
with the
range.
Always use the
rack
so
tat
drips
into
the broiler pan; otherwise juices
may
become hot enough
to
catch
fire.
6.
open to the
broil
stop position.
The door stays
open
by itself, yet the
proper
temperature
is maintained
in the oven.
Turn the OVEN SET knob to BROIL. Turn
the
OVEN TEMP knob
to
BROIL. Preheating is not
necessary. (See notes in the Broiling Guide, )
Turn the
food
only
once during cooking. Time
foods
for
the first side according to the
Broilinz
Guide.
3. Position the
shelf
on the
recorntnended
shetf
position
Turn the food, then use the times
given
l~)r
[he
us
suggested in Broiling Guide. Most broiling is done
second
side
iis
a guide
to
preferred doneness.
(Where
on C position, but
if
your
range
is connected
to
208
two
thicknesses
and
times are given together, use the
votts,
you
mtiy
wish
to
use a higher position.
first times
given
for
thinnest food. )
7. Turn the OVEN SET and
TEMP
knobs to OFF. Serve
the food immediately,
and
leave the pan outside the
oven to
cool
during the
tncal
for
easiest
ctedning.
Use of Aluminum Foil
You
con
use aluminum
toil
to tine
Without the slits, the
foil
will
your
broitcr
pan and broiler rack.
prevent
fat
and
meat juices
from
,,
‘ /
However, you must
mold
the
toil
draining to the broiler pan. The
tightly to
the
rtick
and cut
s]
its in
juices
could
become
hot
enough
to
it just like the rack.
catch
on
fire.
If
you
do
not
cut the
SI
its, you are trying,
not
broiling.
[2
.,,
~Qm:b9’
+$~g)$,
.,
b
~
Questions & Answers
Q. When broiling, is it necessary to always use a
Q. Do I need to grease my broiler rack to prevent
rack in the pan?
meat from sticking?
A.
Q,
A.
Yes. Using the
rack
suspends the
meut
over
the pan.
As the meat
cooks,
the juices
fall
into the pan, thus
keeping meat drier. Juices are protected by the rack
and stay cooler, thus preventing excessive spatter
and smoking.
Why are my meats not turning out as brown as
they should?
[n
some
tireas,
the
power
(voltaue)
to
the
ranze
mav
A.
No,
The broiler
rock
is designed
[()
re[lect
broiler
heat, thus keeping the
surlace
cool
enough
to
prevent meat from sticking to the
surface.
However, spraying the
broiter
rack tightly with a
vegetable cooking spray
before
cook
ing
wit 1 make
cleanup easier.
Q.
Should
I
salt the meat before broiling’?
A. No. Salt draws
out
the juices and
allows
them
to
be
low.
In these
ca~es,
pr~heat
fie
broil unit
~~r
1 ()’
evaporate.
Always salt after cooking, Turn
meat
minutes
before
ptacing
broiter
pan with
food
in
with tongs; piercing
metit
with
a
fork
also at tows
oven. Check to see
if.
you are using the
-juices
to escape. When
broiling
p(~ultry
or
fish,
recommended
shetl.
position.
Broit
f’or
longest
brush each side often with
butter.
period
of
time indicated in the Broiling Guide.
((”<~lll;~lilt,[l
/l(.\’/
/)(/,q(,)
Turn
food
only
once
during broiling.
10
To Next Page
Loading...
