5ROlLlNG TIPS
I
‘our oven and brorler doors should be completely closed while brorlrng.
m ‘Jse only the brorler pan and gnd that
came wrth your range for broil-
ny They are made for proper drarnage of fat and lrquids
and help pre-
jenr spatter smoke or IIre
.
00 not preheat when brorlrng For even brorlrng on both srdes
start the
rood on a cold pan Allow slrghtly more than half the cooking time for
‘he trrst srde then lurn the food usrng tongs If you pierce the meat wrth
:j fork Ihe Jurces WIII escape
~e tihen broiling frozen meat, use one rack posrtion lower than shown
-I the chart and up to 1% trmes the brorling lrme
I.
‘rlrn the outer layer of fat from steaks and chops. Slrt the fatty edges
$0 keep the meat from curlrng
‘I Always put the food being broiled on the proper rack (see chart
at right))
Good placed too close to the broiler may spatter, smoke or catch fire
I* For maxrmum Jucrness, salt the first srde Just before turning the meat
Salt the second side Just before serving
0 Brush chrcken and fish with butter several times as they brorl. When
hrorling fish, grease the grad to prevent sticking and broil wrth skrn srde
down It IS not necessary to turn fish.
u
Never leave
a
soiled broiler pan In the range Grase in the pan may
smoke or burn the next time the oven IS used See page 13 for trps
on
cieanrng the broiler pan and grid.
I* Be sure you know how to put out a
grease
fire See page 5
POSITIONING BROILER PAN
After placing food on the broiler pan, slide the pan into the proper rack
posrtion
We sure the sump (grease well) In the pan IS to the front of the range.
See the chart (at right) for recommended rack posrtron and cooking time.
Most foods can be broiled on the HI setting. Select the LO Broil setting
to
avold
excessive browning or drying of foods that should be cooked to
the well done stage (such
as
thick pork chops or poultry).
This chart is a general guide. The size, weight, thickness and startmg
temperature of the food, as well as your own personal preference, will
affect the desired cookmg.
10
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