J BROILING I
UTENSILS- Broilingpanandgrid(includedin an excessiveamountofsmoke,therack
oven)anddeepmetalpanwithrack. hasbeenplacedtoocloseto thebroiler.
BROILINGMETHOD- Broilingis a methodof c.Turnselectordialto broil,turnthermostat
cookingtenderfoodsbydirectheatunderthe dial to broil- preheatis not necessary
burner.Generally,thedistancebetweenthe exceptfor charcoalexteriorwith rare
meat and the burner and broiling time interior(steaks)preheat5-10 minutes.
regulatesdegreeofdoneness.
d. Broilingshouldbedonewiththeovendoor
Anysteakfor broilingshouldbeat least3/, openonelectricovensanddoorshutongas
inchthick.Thinnercutswill bedonebefore ovens.
they are brownandshouldbe panbroiled
instead, e. Followsuggestedtimeson broilchart-
meatshouldbe turnedonceabouthalf
Veal and Porkshouldnot be broiled;veal way throughbroilingtime.
becauseit is too lean;andporkbecauseit
requireslong, slow cookingto be eaten f. Checkthedonenessbycuttingslit inmeat
safely, nearcenterfordesiredcolor.
Fishneedstobebrushedinoilbeforebroiling g. Removebroiler pan immediatelyafter
andplacedskinsidedowningreasedbroiler broilingsothatdrippingwill notbakeon
pan. andcausemessycleanup.
Chickenneedsto be lessthan 3 Ibs. and EASY CLEANING
occassionallybastedwith fat (will needa
lowerracksetting). Allowto coolslightlythen:
a. Preparemeat- removeexcessfat from
1. Removebroiler pan immediatelyafter
meat and slash remainingfat being broiling.
carefulnottocutintomeat-thiswillhelp
excessfat to drainandkeepsmeatfrom 2. Draindrippings.
curling.
3. Sprinklewithsoapandcoverbottomwith
b.Positionracksothatmeatwillbeapproxi- wetpapertowel- thiswillsoftenbakedon
mately1inchfromthebroiler.Ifyounotice foodsandmakecleanupeasy.
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