ng the oven controls
Broiling is a method of cooking tender cuts of meat by direct heat under the broil element of
the oven.
Preheating
For an optimum browning, preheat the broil burner for 2 to 5 minutes.
To Broil
Broil one side until the food is browned; turn and cook on the second side. Season and
serve. Always pull the rack out to the "stop" position before turning or removing food.
Broiling Tips
The broiler pan and it grid allow dripping grease to drain and be kept away from the high heat
of the broiler.
Broiling Times
Use the following table for approximate broiling times. Increase or decrease broiling times,
or move the broiling pan to a different rack position to suit for doneness. If the food you
are broiling is not listed in the table, follow the instructions provided in your cookbook and
watch the item closely.
Broiling
Table
Recommendations
Food
Rack
Knob
Cook Time
Item
Position
Setting
1st side
2nd side
Doneness
Steak 1" thick
7
BROIL
6:00
4:00
Rare
7
BROIL
7:00
5:00
Medium
Pork Chops 3/4" thick
7
BROIL
8:00
6:00
Well
Chicken - Bone In
5
BROIL
20:00
10:00
Well
Chicken - Boneless
7
BROIL
8:00
6:00
Well
Fish
7
BROIL
13:00
0:00
Welt
Shrimp
5
BROIL
5:00
0:00
Welt
Hamburger
1" thick
7
BROIL
9:00
7:00
Medium
5
BROIL
10:00
8:00
Well