(4) Hold the broiler in a very strong heat to seal the tubes of the food which hold the juices, and turn frequently. (5) When the surface is seared, hold in a gentler heat to cook the food to the centre, and turn occasionally while doing this. (6) Time the cooking to the thickness of the food--one inch of thickness cooks rare in eight minutes. (7) Serve at once on a hot dish, and spread with butter, salt, and pepper. 3. Effects of broiling: (1) To sear the surface. (2) To cook to the centre while browning the surface. (3) To change the flavour and develop a very delicious one in the browned surface. (4) To make the browned surface hard to digest. PAN-BROILING 1. Definition: Pan-broiling is an imitation of broiling and is a method of cooking on a hissing-hot, metal surface. 2. Rules for pan-broiling: (1) Have a hot fire. (2) Heat the pan or metal surface until it hisses when touched with water. (3) Lay the food in compactly, and turn constantly until the entire surface is seared. (4) Place the pan in a gentle heat and cook the food to the centre, turning occasionally. (5) Time the cooking to the thickness of the food--one inch cooks rare in ten minutes. (6) Serve at once, as in broiling. 3. Effects of pan-broiling: The same as in broiling. SAUTEING 1. Definition: Sauteing is a method of cooking in which the heat reaches the food through a smoking-hot, greased surface. 2. Rules for sauteing: (1) Heat the pan enough to melt the fat. (2) Put in just enough fat to keep the food from sticking, and let it run over the surface of the pan, and get smoking hot. (3) Put in the food and let it brown on one side, then turn it and brown the other side. (4) Serve on a hot dish. 3. Effects of sauteing: (1) To sear the surface of the food. (2) To brown the surface and develop a delicious flavour, while cooking to the centre. (3) To make the surface slightly fat-soaked with fat which has been very highly heated. (4) To make the surface indigestible. BAKING 1. Definition: Baking is a method of cooking in which the heat is brought to the food through the confined heat of an oven. 2. Kinds of ovens: (1) Slow. (2) Moderate--white paper browns in ten minutes. (3) Hot--white paper browns in five minutes. (4) Very hot--white paper browns in one minute. 3. Rules for baking: (1) Heat the oven according to the recipe.