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Section 6: Baking, Broiling and Roasting
Broiling Tips
1. Prepare meat, allowing frozen meat to
thaw before broiling.
2. Slit the fat around the edge of the meat
about every inch (2.5 cm), to prevent
curling. Arrange meat on the broiler pan.
3. A small amount of water placed in the
broiler pan will reduce the smoke and
splattering from hot drippings.
4. Always use the broiler pan and, if neces-
sary, the roasting / broiler rack. (fig 16 &
17) They are designed to allow fats to drip
into the pan, reducing smoking while the
food is cooking. If desired the broiler pan
may be lined with foil and the broiler rack
may be covered with foil. However be
sure to mold the foil to the broiler rack and
cut slits in the foil to conform with the slits
in the rack to allow juices and fat to drain
into the pan.
5. Place the oven rack in the desired
position near the top of the oven. Place the
broiler pan and food on the oven rack.
6. Select broil to temperature desired.
(temperature can be set between 100 F
and 550 F) or (65 C and 290 C)
7. No preheat is necessary.
8. Close the oven door.
9. The closer the meat is placed to the broil
element, the faster the surface browns.
For rare meat, preheat the broiler unit and
place the meat as close to the unit as
possible.
10. The further away the meat is placed, the
Caution: Accessible parts may become hot
when the broiler is in use. Children should be
kept away.
Broil Pan
(fig 17)
Roasting / Broiler Rack
(fig 16)
slower the surface browns and the more
well done the meat will be.