EmberGlo Models 41 - Manual (Page 6)

6
EmberGlo A Division of Midco International Inc 8448 24
Broiling Techniques
Models 25, 31 and 41 - Broiling Techniques
Open hearth broiling on the EmberGlo has great advantages over other methods of cooking
meats, fi sh, and poultry. It is fast and gives a seared surface to the food, improving both appearance
and taste. It uses no grease except that which is in the food itself.
The temperature at the grill surface, as in all cooking processes, is most important. It is possible
to create various zones of temperature ranging from 350°F to 750°F by adjusting the Main Knobs
on the EmberGlo Broiler. The higher temperatures impart the seared dark brown surface that some
customers prefer, and speed cooking time. The lower temperatures are for thick cuts of meat which
must be well done without excessive surface charring. Excessive grill temperatures should be avoid-
ed. The temperature at the grill surface is the determining factor in cooking-the hotter the grill, the
shorter the cooking time, and vice versa.
Start broiling by placing food products on the center of the cooking grill (hottest area) and fi nish
in the cooler zone (sides). Following are some helpful hints for getting the most from your EmberGlo
Broiler.
1. Thick pieces of meat, whole fi sh and half chickens should be broiled over lower
heat to prevent undue charring of the surface while the center is being cooked. This
should be done over a cooler zone on the grill.
2. In broiling large quantities of strip steaks simultaneously, excess fat should be
trimmed off. If thick steaks are being broiled, sear at high fi re and fi nish in a cooler
zone, particularly if medium or well done steak is desired.
3. Fillets Mignon and other lightly fatted meats may be brushed with butter or garlic
butter before broiling or when fi rst placed over the fi re. This gives a more even
browning to the meat, and prevents excessive surface charring.
4. Meat or fi sh should not be salted before broiling in order to prevent the rapid loss of
natural juices. However, poultry should be salted before placing on the grill to
prevent too charred a surface.
5. Raw pork must,of course, be cooked throughout. This means slow broiling at lower
temperatures. Ribs, chops, and other cuts are delicious when so broiled. Due to the
time involved, it is often advisable to partly cook the ribs and double chops on the
EmberGlo Broiler and then fi nish-broiling on a standard top broiler.
6. Fish requires basting two or three times during the broiling period. Butter, margarine
or salad (cooking) oil may be used. Some chefs prefer a basting sauce or lemon
juice and spices mixed with oil. Others recommend supplying the customer with
special sauces at the table. The purpose of basting with oils is to speed browning of
the quickly broiled, moist fl esh.
7. Lobster is often prepared by the open hearth method. Basting is required but the
use of lobster racks makes this simple. Many establishments feel this is the best
possible method of broiling lobster.
8. Veal is seldom broiled because the lack of fat tends to make the meat dry and
“chewy.” Connective tissue in veal usually requires a longer cooking time than is
desired with broiling.
-------------------------------------------------------------------------