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BROILING IN EITHER OVEN
n
1.
Place the rack where
you
2.
Put the broiler
pan
and
3.
Set the Oven Selector
on
want it for broiling.
food on the rack.
BROIL.
4.
Set the Oven Temperature
5.
During broiling,
the oven
6.
When broiling
is done,
Control
on BROIL (or on a
door must be partly
turn both knobs to OFF.
lower temperature
for
open. A built-in stop will
slower broiling).
hold it there.
For slower
broiling,
set the Oven Temperature
Control
on a temperature
instead
of BROIL. The broil element
will then turn on and off instead
of staying
on.
The lower the temperature
setting, the slower the broiling.
The Oven Selector
must be on BROIL and the door partly
open for all broiling
temperatures.
Suggested
oven-rack
positions
and broiling
times
Approximate
Minutes-
inches
(cm) from top
Temperatureset
to BROIL
Food
Description
of food
to Broil Element
1st side
2nd side
Beef Steaks
Rare
1 (2.5 cm]
3 (8cm)
7-9
3-5
Medium
1 (2.5cm)
3"(8 cm)
9-l 1
4-7
Well done
1 (2.5 cm)
3" (8 cm)
11-13
5-7
Beef Steaks
Rare
1 '2 (4 cm]
4 '-5 (1 O-l 3 cm)
13-15
6-8
Medium
1 1 2 (4 cm]
4"-5" (1 O-l 3 cm]
17-19
8-l 0
Well Done
1.2 (4 cm]
4"-5
(I O-l 3 cm]
19-21
14-16
Hamburgers
'2 (1 cm)
3' (8 cm]
6-8
4-5
Lamb Chops
Medium
1 (2.5 cm]
3 (8cm)
6-8
4-5
Ham slice, precooked
1 2 -1
or tendered
(1-2.5 cm]
3 (8cm)
6-8
4-5
Canadian
Bacon
'2 (1 cm]
3" (8 cm)
6
4
Pork Rib or Loin Chop
3J -1
Well done
(2-2.5 cm]
4 -5 (1 O-l 3 cm)
15
10
Chicken
2-3 lb.
(l-l
5 kg)
cut in half
7 -9 (18-23 cm)
25-30
IO-12
Fish
whole
3' (8 cm]
11-16
9-l 4
fillets
3"(8 cm)
7-8
5-7
Liver
1; '-34
(1-2 cm]
3" [ 8 cm)
3
3
--
Frankfurters
4"-5" (1 O-l 3 cm)
6-7
4-5
7
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