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Broiling
Broiling Tips
1. Remove
excess fat from meatbefore
broiling.
Cut the edges of the meat to prevent curling,
2. Place the food on a cold ungreased
broiling
pan.
If the pan is hot the food will stick.
3. Fish should
be broiled with the skin side
down.
All food except fish should be turned
at least one time.
4. Season the meat after it has browned,
5. Broiling does not require
pre-heating.
Operating
the Broiler
1. Center the food on the broiling grid and pan
and place in oven.
2. The oven door must be closed completely.
3. Turn the selector knob to BROIL.
4. Push in and turn the temperature
control
knob to BROIL.
When
Finished
Turn
temperature
control
knob and selector
knob to OFF.
Do not lock door lock lever during broiling.
The oven door may lock at normal broil
temperatures.
If the door is accidentally
locked, turn the oven off and wait for it to
cool.
Do not force the door lock open.
Forcing the lock lever can damage the
locking mechanisim.
To avoid risk of fire, do not line the broiler
grid with foil. Foil may trap grease
on top
of the grid close to the burner
causing
a
fire. Do not broil on the top rack position.
Never
leave
the oven
unattended
while
broiling.
Overcooking
could
result
in a
fire.
Temperature
Control Knob
Selector
Knob
1
_2_.
_3_
_4_
5
Rack Positions
Approximate Broiling Time
Food
Thickness (doneness)
Rac..___k
Minutes
Beef Steak .............................
1" thick (reed) .........................
2 ............................
14-16
Beef Steak .............................
1" thick (well) ..........................
2 ............................
23
Beef Steak .............................
1 112"thick (med) ...................
3 ............................
23-28
Beef Steak .............................
1 1/2" thick (well) ....................
3 ............................
33
Hamburgers ...........................
(3/4" to 1" thick) ......................
2 ............................
12-17
Fish Fillets and Steaks ...........................................................
1 ............................
15-20
Pork Chops or Steak .............. 1" thick ...................................
2 ............................
15-16
Pork Chops or :Steak .............. 1 1/2" thick .. ...........................
3 ............................
23-28
Bacon ....................................................................................
2 ............................
12-17
Ham Slice (pre-ceoked) ......... 112"thick ................................
2 ............................
20-25
Ham Slice (pre-cooked) ......... 1" thick ...................................
3 ............................
25-30
14
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