Broiling is cooking food by direct heat from above
the food. Your range has a convenient compartment
below the oven for broiling. It also has a specially
designed broiler pan and rack that allow dripping fat
to drain away from the foods and be kept away from
the high heat of the gas flame.
Distance from the heat source may be changed by
positioning the broiler pan and rack on one of three
shelf positions in the broiler compartment-A (bottom
of broiler compartment), B (middle) and C (top).
Both the oven and broiler compartment doors
should be closed during broiling.
How to Broil
. If meat has fat or gristle near the edge, cut
vertical slashes through it about 2 inches apart.
If desired, fat maybe trimmed, leaving a layer
about l/8-inch thick.
4. Close broiler door and turn OVEN TEMP knob
. Turn most foods once during cooking; (the
exception is thin fillets of fish; oil one side, place
that side down on broiler rack and cook without
turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to preferred doneness.
. Remove broiler pan and rack from broiler
compartment and place food on rack.
. Pull out drawer and position broiler pan in
compartment. Placing food closer to flame
increases exterior browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.
6. Turn OVEN TEMP knob to OFF. Remove broiler
pan from compartment and serve food immediately.
Leave pan outside compartment to cool.
-- 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 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.
Use tongs to turn meat over—pierced meat loses juices.
Steaks and chops should be at least l-inch thick for best broiling
results. Pan broil thinner ones.
Questions & Answers
Q. Why are meats not turning
out as brown as they should?
Q. Should I salt the meat
Q. When broiling, is it necessary
to always use a rack in the pan?
A. 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.
A. No. Salt draws out the juices
and allows them to evaporate.
Always salt after cooking. Turn
meat with tongs; piercing meat
with a fork also allows juices to
escape. When broiling poultry
or fish, brush each side often
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.
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