Kenmore 362.61020 Guía Para El Uso Y Cuidado página 19

Broiling
Broiling is cooking food by direct heat from above the
food. Your range has a convenient drawer below the oven
for broiling It also has a specially designed broiler pan
and grid that allows the dripping fat to drain away from
the high heat of the gas flame,
It is recommended that meat be cooked to at least an
INTERNAL temperature of !60°F (7t°C) and poultry
to at least an INTERNAL temperature of 180°F (82°C)
Cooking to these temperatures usually protects against
foodborne illness.
Distance from the heat source may be changed by
positioning the broiler pan and grid on one of the three
shelf positions in the broiler drawer--A (bottom of broiler
drawer), B (middle) and C (top).
Most fish and tender cuts of meat can be broiled,
Follow these directions to keep spattering and smoking
to a minimum.
The oven door and broiler drawer door must be
closed during broiling,
Turn most foods once during cooking (the exception is
thin fillets of fish; oil one side, place that side down on the
broiler grid and cook without turning until done). Time the
food for about one-half the total cooking time, turn the
food, then continue to cook to the preferred doneness.
How to Broil
1. The broiler drawer does not need to be preheated
for broiling°
2. If the meat has fat or gristle around the edge, cut
vertical slashes through both about 2" (5 cm) apart,
but do not cut into meat. If desired the fat may be
trimmed, leaving a layer about 1/8" (3 ram) thick.
3. Arrange the food on the grid and position the broiler
pan on the appropriate shelf in the broiler drawer.
Placing the food closer to flame sears the exterior
and increases the surface browning of food, but also
increases spattering and the possibility of fats and
meat juices igniting.
4. Close the broiler drawer and turn the OVEN TEMP
knob to BROIL.
5. When broiling is finished, turn the OVEN TEMP knob
to OFR Remove the broiler pan from the broiler drawer
and serve the food immediately, Do not leave a soiled
broiler pan and grid inside the range.
Use of Aluminum Foil
You can use aluminum foil
to line your broiler pan and
broiler 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 & 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 fall into the pan, thus
keeping the meat drier, juices are protected by the
grid and stay cooler, thus preventing excessive spatter
and smoking,
C}.
A.
Should I salt the meat before broiling?
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_
a_
Am
Why are my meats not turning out as brown as
they should?
Check to see if you are using the recommended broil
position_ Broil for the longest period of time indicated
in the Broiling Guide. Turn the food only once during
broiling,
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