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Broiling
/2
To Broil
1. Place oven rack on the rack position suggested
in the
chart. Distance from broiling burner depends on foods
being prepared. Rack position #2 is usually recommended
unless otherwise stated.
2. Turn OVEN Knob to Broil setting.
3. Place food on broiler pan provided with oven.
4. Leave oven door closed when broiling.
I
I
Screen
should
Flame should
be
be glowing
red
approximately
1/8"
thick and blue
Broiling
Chart
Foods
BEEF
steak (] D
Medium
2
7-9
Well.
2
10-1 I
Hamburgers ( 3 oz.)
Medium
2
6-7
We,It
•
2
7-8
PORK
Bacon
2
3-4
POULTRY
•
BonelessChicken Breasts'
2
6-g
Approximate
I
Rack
1st
position
Side
Fish Steaka (1")
2
1 l-t2
MISCELLANEOUS
Hot Dogs,
2
3_.
Minutes/Side
2nd
Side
6-7
8-9
4-5
5-6
I-2
4-6
6-8
(no turning)
2-3
Broiling Tips
Note:'l'his
chart is a suggested guide. The times may vary with food being
cooked.
•
Tender cuts of meat or marinated meats are best for
broiling. For best results, steaks should be at least 1"
thick. Thinner steaks should be pan-broiled.
•
Do not cover broiler pan insert with foil since this
prevents fat drippings from draining into bottom of pan
and may cause excessive flare-ups.
•
Before broiling, remove excess fat from meat and score
edges of fat (do not cut into meat) to prevent meats from
curling.
Salt after cooking.
•
To prevent dry surface on fish or lean meats, brush
melted butter on top.
•
Foods that require turning should be turned only once
during broiling. Turn meat with tongs to avoid piercing
and loss of juices.
•
Cooking times given in the chart are to be used only as a
guide.
•
You cannot u_t the broder
b*a,v_, and the. bake
burner at the same tune. _
one is on. the other
_t
be turned on.
• Do
not use the convection fan in the broil mode.
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