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15
OVEN US =
Broiling is a method of cooking tender meats by direct heat.
Thecookingtimeisdetermined
bythedistance
betweenthe
_
(_
meat and the broil element, the desired degree of doneness
and the thickness of the meat.
Broiling Tips
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to d rain to
THERMOSTAT
SELECTOR
the pan below to prevent spatters, smoke and flare-ups.
Improper use may cause grease fires.
To
Set Oven To Broil:
For easier clean up, line the broiler pan with foil and spray
1. Place the oven rack in the recommended rack position.
the insertwithanon-stickvegetablespray.
Donor cover the
2. Turn the Thermostat
knob to BROIL or, for lower
broiler insert with aluminum foil as this prevents fat from
temperature broiling, to 450°F.
draining into pan below.
3. Turn the Selector knob to BROIL.
Trim excess fat and slash remaining fat to help keep meat
4. If desired, preheat the broil element for about 3 minutes
before placing the meat in the oven.
from curlingand to reduce smoking and spattering. Season
5. Follow the suggested times in the chart below, Turn meat
meat after cooking,
once about halfway through cooking.
Place oven rack in the correct rack position when oven is
6. Checkfordonenessbycuttingaslit
nearthecenterofthe
cool. For darker browning, place meat closer to the broil
meat.
element. Place meat further down if you wish meat to be well
7. After broiling, turn the Selector knob to OFF to turn the
done or if excessive smoking or flaring occurs,
oven off and remove the broiler pan from the oven.
See Care and Cleaning Chart on page 18 for instructions on
NOTE: Broil times may increase if the range is installed on
cleaning the broiler pan and insert.
208 volts.
BACON
#4
Well Done
6 to 10
BEEF STEAKS
1-inchthick
#4
Medium
15 to 18
#4
Well Done
19 to 23
CHICKEN
...............
Broil at 450°F
Pieces
#3 or #4
Well Done
30 to45
FISH
Fillets
#4
Flaky
8 to 12
Steaks,1-inch thick
#4
Flaky
10 to 15
GROUND BEEF PA'n'IES
3/4-inch thick
#4
Well Done
15 to 18
HAM SLICE, precooked
1/2-inch thick
#4
Warm
8 to 12
PORK CHOPS
1-inch thick
#4
WellDone
22 to 26
* The top rack position is position #5.
** Broilingtimes are approximate and may vary depending on the meat.
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