Idiomas disponibles
Idiomas disponibles
Broiling
Do not lock the oven door with the latch during
broiling.
The latch is used for self-cleaning
onlyo
Broiling
is cooking
food by direct heat from above the
food°
Most
fish and
tender
cuts
of meat
can
be
broiled,, Follow these directions
to keep spattering
and
smoking
to a minimum.
The oven
door should
be closed
during
broiling,
Turn the food
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" (5 cm) apart.
If desired,
the fat may be trimmed,
leaving
a layer
about !/8" (3 ram) thick
2. Place the meat on the broiler rack in the broiler pan
which comes
with the range. Always
use the rack
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 posi-
tion 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
opera-
tion
the door
may lock
and you may not be able
to open it until the oven cools.
5. Press the BROIL pad,
6.
ress the INCREASE
pad once for LO Broil
(450°F
or 232°0)
or twice
for
HI Broil
(550°F or 287°0).
To change
from HI Broil to LO Broil, press
the DECREASE
pad once.
7. When
broiling
is
completed
press
the
CLEAR/OFF
pad. Serve the food immedi-
ately, and leave the pan outside the oven to
cool during the mea! 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 silts, 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
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
the meat drier, Juices
are protected
by the rack and stay cooler, thus preventing
exces-
sive spatter
and smoking.
Q. Should
! salt the meat before
broiling?
A. Noo 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 are 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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