Ge 49-8338 Manuel d'utilisateur télécharger pdf (Page 20)

BROILING

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How to Broil

Broiling is cooking food by direct heat from above the

food. Your range has either a broiler in the oven or a

compartment below the oven for broiling. A specially

designed broiler pan and rack allows dripping fat to

drain away from the foods and be kept away from the

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Both the oven and broiler compartment doors (on

some models) should be closed during broiling.

Depending on whether your range is equipped with a

senarate broiler drawer or is enninned fnr in_nvf»n

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broiling, you can change the distance of the food from

the heat source by positioning the broiler pan and rack

on one of the oven shelves or one of the three shelf

positions in the broiler compartment—(bottom of

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1. Preheating the broiler or oven is not necessary and

can produce poor results.

2. If meat has fat or gristle near the edge, cut vertical

slashes through it about 2 inches apart, but don’t

cut into meat. We recommend that you trim fat to

prevent excessive smoking, leaving a layer about

1/8 inch thick.

Use of Aluminum Foil

You can use aluminum foil to

Une 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.

witnout the slits, the foil will prevent fat and meat

juices from draining to the broiler pan. The juices

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not cut the slits, you are frying, not broiling.

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on the appropriate shelf in the oven or broiling

compartment. Placing food closer to flame

increases exterior browning of food, but also

increases spattering and the possibility of fats and

meat juices igniting.

4. Close the oven or broiler door.

5. Turn OVEN CONTROL knob and BAKE/BROIL

switch (on models so equipped) to BROIL.

6. Turn most foods once during cooking (the

exception is thin fillets of fish; oil one side, place

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turning until done). Time foods for about one-half

the total cooking time, turn food, then continue to

cook to preferred doneness.

7. Turn OVEN CONTROL knob to OFF. Remove

broiler pan from oven and serve food immediately.

Leave pan outside the oven to cool.

Broiling Tips

1. Always use broiler pan and rack that comes with

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spattering by trapping juices in the shielded lower

part of the pan.

2. For steaks and chops, slash fat evenly around

outside edges of meat. To slash, cut crosswise

through outer fat surface just to the edge of the

meat. Use tongs to turn meat over to prevent

piercing meat and losing juices.

OTQ

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,

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rack and stay cooler, thus preventing excessive

spatter and smoking.

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 longest period of time

indicated in the Broiling Guide. Turn food only

once during broiling.

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 meat

with tongs; piercing meat with a fork also allows

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brush each side often with butter.

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Ge 49-8338 Manuel d'utilisateur Page 20

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