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Broiling is used for tender cuts of meat or marinated
meats, poultry, fish and some fruits and vegetables. The
food is placed directly under the broil element.
Cooking time is determined by the desired degree of
aloneness and the distance between the food and the
element.
• For best results, steaks and chops should be at least
3/4-inch thick. Thinner cuts should be pan broiled.
• Before broiling, trim excess fat to prevent excessive
spattering or smoking. Cut slashes in the outer edges
of the fat to prevent curling during cooking.
• Season meat after cooking. Salt tends to draw juices
out of the meat and delay browning.
• Preheat broil element 3 to 4 minutes for optimum
browning.
• Use a broiler pan with an insert designed to drain
excess liquid and fat away from the cooking surface.
This is to prevent spatters and smoke.
• For a brown exterior and rare interior, meat should be
close to the broil element. For well-done meat, place
the broiler pan farther from the element.
• Increasing the distance between the meat and the broil
element will help reduce spattering and smoking.
When broiling in an electric oven, the door should be
opened to the broil stop position (opened about
4-inches).
Select Lo Broil for longer cooking foods such as
chicken pieces.
Foods that require turning should be turned only once
during broiling. Turn after half the recommended
cooking time.
BROILING CHART
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BACON
#4
Well Done
6 to 10 rain.
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I
CHICKEN
Pieces
#3 or #4
::Fillets: ....
:
I
:
GROUND BEEF PATTIES
314-inchthick
"....... :......
1i2:inch thick
PORK CHOPS
1-inchthick
* The top rack position is position #5.
#4
H
#4
#4
** Broiling times are approximate and may vary depending on the meat.
LO BROIL
Well Done
30 to 4,5rain.
:: : ::Fiak
::
Flaky
: :1:10
to :15
Well Done
W_lrwt
Well Done
22 to 26 rain.
15 to 18 rain.
i
i
8 to :12rain:
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