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Show Ify USES FOR THE BROILER -Turn on the gas in the broiling oven for about 10 minutes before using. Place the meat on the wire rack in the pan (rack and pan should be hot also in order to sear the meat). The meat should be as close to the flame as possible without burning, and should be turned every two or three minutes. The fork should be stuck into tho fat part of the meat in turning rather than the lean. A good way to manage the turning is to put the meat in a wire toaster and lay it on the rack. Always leave the broiler door partly open to create an air circulation and prevent fat in the pan from catching To broil fish grease the rack first and broil in the same fashion as the meat. The wire toaster well greased is an excellent ex-cellent plan for the broiling of fish, as Mmmi imu I33zapa ! i in n m in osn :-. ( the fish cannot crumble when turned turn-ed Place the slices of bread on the rack in the pan about ono inch from the flame and turn when the one side is j nicely browned. Always leave the oven door open to circulate the air and prevent pre-vent the bread from burning. Roasting meat under the flame can be done very successfully by following a few instructions. Heat the oven first for nbout 10 minutes; place the roast about one inch from the flame, turning turn-ing to sear all sides so as to retain the juices in the center. Then lower the meat to about three inches from the Game, turn every 10 minutes and baste frequently. Add j water when the fat in the pan begins I to smoke and baste as usual, allowing 1 15 minutes to the pound for beef and , 20 minutes for veal, pork, lamb and poultry. I |