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Broiling
PUSH WHEN
Most foods can be broIled
at the HI Bro+l Setttng.
Si:le~:+
the LO Broil setting
to avoid excessive
browning
or drv-
ing of foods
that should
be cooked
to the well done
stage (such as thick pork chops or poultry)
BROILING
TIPS
l
Brolltng
IS cooking
by direct
heat
from
the Droll
burner
Tender
cuts of meat or mannated
meat should
be selected
for broilrng.
For best results
steaks
and
chops should
be at least %" thick
l
After plactng
food on the broiler
pan, put the pan on
an oven rack In the lower brolltng
compartment.
The
recommended
rack position
and cooking
time can be
found in the chart at nght.
l
The closer
the food IS to the broil burner,
the faster
the meat browns
on the outside.
yet stays red to pink
In the center.
Moving
the meat farther
away from the
burner
lets the meat cook to the center
while brown-
tng outside.
Side one should
be cooked
1 - 2 minutes
longer than side two.
l
Your oven door and broiler door should be com-
pletely closed while brolllng.
* Use only the broiler
pan and grid that came with your
range for broiling.
They are designed
for proper drain-
age of fat and liquids
and help prevent
spatter,
smoke
or fire
l
Do
not
preheat
when broiling.
Preheating
may cause
the thermostat
to cycle
the broil burner
off and on.
For even broiling
on both sides, start the food on a
cold pan.
l
Tr.m the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
l
For maximum
juiciness,
salt the first side just before
turning
the meat.
Salt the second
side just
before
serving.
. Brush
chicken
and fish with butter
several
times as
they broil. When broiling
fish,
grease
the grid to keep
it from sticking
and broil with skin side down. It is not
necessary
to turn fish.
0 Never leave a solled broiler pan In the range.
Grease
in the pan may smoke or burn the next time the oven
IS
used.
l
Be sure you know the correct procedure for putting
out a grease fire. See the sectlon on safety.
I
!A
Do not cover the entlre broiler grld wlth foil.
Poor dralnage of hot fat may cause a broiler
fire.
I
If a fire starts, close the oven and broller
doors and turn controls off. If fire contlnues,
throw baking soda on the fire. Do not put
water on the fire.
POSITIONING
BROILER PAN
After placing
food on the broiler
pan, slide the pan Into
the proper
rack position.
Be sure the sump (grease well)
in the pan is to the front of the range.
_--.-.--__
Medium
This chart
is a general
guide.
The size, weight,
thick-
ness, and starting
temperature
of the food as well
as
your
own
personal
preference
will
affect
the cooking
time. Times in
the
chart are
based on
the food being
at
refrigerator
temperature.
12
GBRL04
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