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Idiomas disponibles
Idiomas disponibles
BROILING
Broiling is cooking
food by intense radiant heat from
the upper element
in the oven. Most fish and tender
cuts of meat can be broiled. Follow these directions
to
keep spattering
and smoking
to a minimum.
Turn the food using tongs only once during cooking.
Time the foods for the first side according to the Broiling
Guide. Turn the food, then use the times given for the
second side as a guide to the preferred
doneness.
1. If the meat has fat or gristle around the edge, cut
vertical slashes through
both about 2 inches apart.
If desired, the fat may be trimmed,
leaving layer
about 1/8" thick.
2. Place the meat on the broiler rack in the broiler pan.
Always use the rack so the fat drips into the broiler
pan; otherwise
the juices may become hot enough
to catch on fire.
3. Position
the shelf on the recommended
shelf
position as suggested
in the Broiling
Guide. Most
broiling is done on C position,
but if your range
is
connected
to 208 volts, you may wish to use a
higher
position.
.
.
.
Leave the door 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 and the OVEN TEMP knob
to BROIL. Preheating
elements is not necessary.
(See the Comments
column in the Broiling
Guide.)
When finished broiling, turn the OVEN SET knob
to OFE Serve the food immediately,
leaving the
broiler pan and rack outside the oven to cool during
meal for easiest cleaning.
Use of Aluminum
Foil
You can use aluminum
foil to line your broiler pan and broiler rack.
However,
you must mold the foil tightly to the rack and cut slits in
it just like the rack.
Without the slits, the foil will prevent
fat and meat juices from
draining into 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 necessary
to always use a
rack in the pan?
A. Yes. Using the rack suspends
the meat 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.
Q. Do I need to grease my broiler rack to prevent
meat from sticking?
A. 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.
Q. Why are my meats not turning
out as brown
as
they should?
A. In some areas, the power (voltage)
to the oven
may be low. In these cases, preheat the broil
element
for 10 minutes
before placing
broiler pan
with food in oven. Check to see if you are using
the recommended
shelf position.
Broil for longest
period of time indicated
in the Broiling
Guide.
Turn food only once during broiling. You may
need to move the food to a higher shelf position.
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 juices to escape.
Turn meat with tongs instead of a fork.
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