Helpful Tips for Broiling in Oven or Range
Tips for Broiling in Your Maytag Oven or Range
Broiling Uses Direct Radiant Heat to Cook Food
- Experiment with different rack positions. Start with the bottom position.
- The top rack position will sear the outside rapidly, while the inside will be rare.
- Center the broiler pan on the rack.
- Use tongs to turn food to avoid the loss of juices.
- Very thin cuts of fish, poultry, or meat may not need to be turned.
To Reduce Smoke When Broiling
- For best results, use a broiler pan and grid. It is designed to drain juices and help avoid spatter and smoke.
- For proper draining, do not cover the grid with foil. The bottom of the broiler pan may be lined with aluminum foil for easier cleaning.
- Trim excess fat to reduce spattering. Slit the remaining fat on the edges to avoid curling.
- After broiling, remove the pan from the oven when removing the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.
