Table of Contents
Advertisement
BROILING
•
Broiling Is cooking by direct heat from the broil
burner.
Tender cuts of meat or marinated meat
should be selected for broiling.
For best results
steaks and chops should be at least 3/4" thick.
After placing food on the broiler pan, put the pan on
the rack In the lower broiler compartment.
The
recommended rack position and cooking time can
he found In the chart at right.
The closer the food Is to the broil burner, the faster
the meat browns on the outside, yet stays red to pink
In thecenter. Moving the meat farther away from the
burner lets the meat cook to the center while brown-
Ing outside. Sldaone should be cooked I - 2 minutes
longer than side two.
iA
I
completely
closed while broiling.
Usa only the broiler pan and grid that came with your
range for broiling.
They are designed for proper
drainage of fat and liquids and help prevent spefter,
smoke or fire.
Do not preheat
when broiling.
Preheating may
cause the thermostat to cycle the broil burner off
and on. For even broiling on both sides, start the
food on a cold pan.
Trim the outer layer of fat from steaks and chops.
Slit the fatty edges to keep the meat from curling.
For m axlmum juiciness, salt the fl rat side just before
turning the meat. Salt the second side Just before
sarving.
Brush chicken and fish with butter several tlmea as
they broil
When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It Is
not necessary to turn fish.
Never leave a soiled broiler pan In the range. Grease
In the pan may smoke or burn the next time the oven
is used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
The removable roll-out broiler drawer should never
be used as a storage
compartment.
Cookware,
bakeware,
plastics, flammable materials,
or any
other Items, could catch flre resulting In serious
burns.
Do cot cover the entire
broiler grid
with foil.
Poor drainage
of hot fat
may cause
a broiler fire.
If a fire starts,
close the oven door
and turn controls
off. If fire contin.
ues, throw
baking soda on the fire.
Do not put water
on the fire.
POSITIONING
BROILER
PAN
After piecing food on the broiler pen, slide the pan Into
the proper rack position In the lower broiling compart-
ment.
Be sure the su m
(grease well) in the pan is to the
front of the range.
1. BOTTOM RACK POSITION
(DIRECTLY
3. THIRD RACK
POSITION
2. SECOND RACK
POSITION
(GREASEWELL)
Rack
PosiUon
Total
Time
Food
3 ,, Highest
(minutes)
t - Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium
Well Done
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Shoulder Steaks
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Halves)
Frankfurters
Bacon
Open-face Sandwiches
3
3
2
3
3
2
2
2
3
2
1
2
2
2
10-12
14-16
20-22
11-13
13-15
16-20
20-25
15,20
14-16
10-15
40-60
10-15
5,7
5,10
This chart Is a general guide. The size, weight, thick-
nasa, and starting
tsmperature
of the food, as well as
your own personal preference, will affect the cooking
time. Times In the chart are based on the food being st
refrigerator
temperature.
8
NGBRL09
Advertisement
Table of Contents
