Idiomas disponibles
Idiomas disponibles
Broiling
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 allows the dripping
fat to drain away from the high heat of tlqe gas flame.
Distance
from the heat source
may be changed
by
positioning
the broiler
pan and rack on one of the
three
shelf
positions
in the broiler
compartment--
A (bottom
of broiler
compartment),
B (rniddle)
and C
(top).
Most
fish and tender
cuts of meat
can be broiled.
Follow these directions
to keep spattering
and smok-
ing to a minimum.
The oven and broiler
compartment
doors
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
rack 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 pre-
ferred doneness.
How to Broil
1. The broiler compartment
does not need to be pre-
heated 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 rack and position
the broil-
er pan on the appropriate
shelf in the broiler
com-
partment.
Placing the food closer to flame sears the
exterior
and
increases
the
surface
browning
of
food, but also increases
spattering
and the possi-
bility of fats and meat juices igniting.
4. Close
the broiler
door and turn the OVEN
CON-
TROL knob to BROIL.
5, Turn the OVEN CONTROL
knob to OFR Remove
the broiler
pan from the broiler
compartment
and
serve the food
immediately.
Do not leave a soiled
broiler pan and rack inside the range.
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.
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
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,
A.
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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