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Broiling
Do not lock the oven door with the latch
during
broiling.
The latch is used
for self-cleaning
only.
Broiling
is cooking
food by direct heat fiom above the
food. Most
fish and tender
cuts of meat can be broiled.
Follow these directions
to keep spattering
and smoking
to a minimum_
It is recommended
that meat
be cooked
to at least
an INTERNAL
temperature
of' 160°E
(71°C.)
and
poultry
to at least an INTERNAL
temperature
of
180°E
(82°C,)
Cooking
to these temperatures
usually
protects
against
foodborne
illness.
The oven door should be closed during broiling.
Turn
the fbod only once
during
cooldng.
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 pref&red
doneness.
1, If the meat has fat or gristle around
the edge, cut
vertical
slashes through
both
about
2" (5 cm) apart,
If desired,
the fat may be trimmed,
leaving
a layer'
about
1/8" (3 rum) thick.
2. Place the meat on the broiler' grid in the broiler
pan
which
comes with the range. Always
use the grid so
fat drips into the broiler
pan; otherwise
the juices
may become
hot enough
to catch fire.
3. Position
the shelf on the recommended
shelf'
position
as suggested
in Broiling
Guide.
4. Close
the oven door' but do not latch it. If the door
latch
is moved
to the right during
a broil
operation
the door
may lock and you may not be
able to open it until
the oven cools.
5. Turn
the Oven
Set lmob
to BROIL.
6. When
broiling
is finished,
turn the Oven
Set kmob
to OFE
Remove
the broiler
pan from the range and
serve the food immediately.
Leave the pan outside
the range to cool
Use
of Aluminum
Foil
You can use aluminum
foil to fine your broiler
pan
and broiler grid. HoweveI;
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 fi'orn draining
to the broiler pan, The juices
could become hot enough to catch on fire. If you do
not cut the slits, you are fkying, not broiling.
Questions
& Answers
Q.When
broiling,
is it necessary to always use a
grid in the pan?
A. Yes. Using the grid suspends the meat over the pan,
As the meat cooks, the juices fat! into the pan, thus
keeping the meat drier; Juices are protected by the
grid and stay cooler; thus preventing excessive
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.
Turn the meat
with
tongs; piercing
the meat with a fork also allows
the juices to escape.
When
broiling
poultry
or fish,
brush
each side often
with butter:
Q.Why are my meats not turning out as brown as
they should?
A. Check
to see if' you ale using the recommended
shelf'position.
Broil for the longest
period
of time
indicated
in the Broiling
Guide.
Turn
the food only
once during
broiling.
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