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BROILING
1.
Place the rack where
you
want it for broiling.
2.
Put the broiler
pan and
food on the rack.
4.
Set the Oven Temperoture
Control
on BROIL (or on a
lower temperature
for
slower broiling).
5.
During broiling,
the oven
door must be partly
open. A built-in stop will
hold it there.
3.
Set the Oven Selector
on
BROIL.
6.
When broiling
is done,
turn both knobs to OFF.
For slower
brolllng,
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 brolllng
temperatures.
Suggested
oven-rack
positions
and broiling
times
Approxlmate
Minutes
-
inches
(cm) from top
Temperature
set to BROIL
Food
Description
of food
to Broil Element
1st side
2nd side
Beef Steaks
Rare
I " (2.5 cm)
3" (8 cm)
7-9
3-5
Medium
I" (2.5 cm)
3" [ 8 cm)
9-l 1
4-7
Well done
I" (2.5 cm]
3" (8 cm]
II-13
5-7
Beef Steaks
Rare
I W' (4 cm)
4"-5" (I O-l 3 cm]
13-15
6-8
Medium
1 l/2" (4 cm)
4"-5"(10-13
cm)
17-19
B-IO
Well Done
1
l/2"
(4 cm]
4"-5"(10-13
cm)
19-21
14-16
Hamburgers
l/2"
[ 1 cm)
3" (8 cm)
6-8
4-5
Lamb Chops
Medium
l"(2.5
cm]
3" (8 cm)
6-8
4-5
Ham slice, precooked
l/2"-1"
or tendered
[I -2.5 cm)
3" (8 cm]
6-8
4-5
Canadian
Bacon
1/2" (1 cm]
3" (8 cm]
6
4
Pork Rib or Loin Chop
3/4"-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"(lB-23
cm]
25-30
IO-12
Fish
whole
3" [ 8 cm)
II-16
9-14
fillets
3" [ 8 cm)
7-8
5-7
Liver
1/2"-3/4"
(l-2 cm)
3" (8 cm)
3
3
Frankfurters
4"-5"(10-13
cm)
6-7
4-5
7
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