BROILING
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roiling is cooking food by direct heat flom above the Both the oven and broiler compartment doors
fd. Most fish and tender cuts of meat can be broiled.
should be closed during broiling.
Follow these directions to keep spattering and smoking
Turn most foods once during cooking (the exception
to a minimum.
is thin fillets of fish; oil one side, place that side down
Yourrange has a compartment below the oven for on broiler grid and cook without turning until done).
broiling. A specially designed broiler pan and grid
Time foods for about one-half the total cooking time,
allow dripping fat to drain away fkomthe food and
turn food, then continue to cook to preferred doneness.
keeps it away fivm the high heat of the gas flame.
1. Youcan change the distance of the
food from the
heat source by positioning the broiler pan and grid
on one of three shelf positions in the broiler
compartment-A (bottom of broiler compartment),
B (middle) and C (top).
2. Preheating the broiler or oven is not necessary and
can produce poor results.
3. If meat has fat or gristle around the edge, cut
vertical slashes through it about 2 inches apart;
do not cut into the meat. We recommend that you
trim fat to prevent excessive smoking, leaving a
layer about 1/8 inch thick.
4. Arrange the food on the grid and position the
broiler pan on the appropriate shelf in the oven or
broiling compartment. Placing food closer to the
flame increases exterior browning of the food, but
also increases spattering and the possibility of fats
and meat juices igniting.
5.
Close the oven and broiler compartment door.
6. Turn the OVEN CONTROL knob to BROIL.
7. Turn OVEN CONTROL knob to OFF. Remove the
broiler pan from the broiler compartment and serve
food immediately. Leave the pan outside the range
to cool.
e
se of Aluminum Foil
Ym can use aluminum foil to line your broiler pan and
broiier grid. However, you must mold the foil tightly
to the grid and cut slits in it just like the grid.
Without the slits, the foil will prevent fat and meat
juices from draining to the broiler pan. The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are frying, not broiling.
Questions and Answers
Q.When broiling, is it necewary to always use a
Q. Why are my meats not turning out as brc-;n as
grid in the pan?
they should?
A. Yes. Using the grid
suspends the meat over the
A. Check to see if you are using the recommended
pan. As the meat cooks, the juices fall into the pan,
shelf position. Broil for the longest period of time
thus keeping meat drier. Juices are protected by the
indicated in the Broiling Guide. Turn the food only
grid and stay cooler, thus preventing excessive
once during broiling.
spatter and smoking.
Q. Should I salt the meat before broiling?
A. No. Salt draws out the juices and allows them to
evaporate. Always salt after cooking. Thrn the
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meat with tongs; piercing the meat with a fork also
allows juices to escape. When broiling poultry or
f~h, brush each side often with butter.
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