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USING YOUR OVEN
HOW TO BROIL
Broiling is a method of cooking tender
meats by direct heat under the element.
The cooking time is determined by the
distance between the meat and the ele-
ment, the desired degree of aloneness
and the thickness of the meat.
Broiling requires the use of the broiler
pan and insert. The correct position of
the insert in the pan is very important,
The broiler insert should be placed in
the pan so grease will drain freely. Im-
proper use may cause grease fires.
The broiler insert CANNOT be covered
with aluminum foil as this prevents fat
from draining into pan below. However,
for easier cleaning, the broiler pan can
be lined with foil.
Do not use disposable broiler pans.
They do not provide a separate tray.
Preheat broil element 5 to 10 minutes if
darker browning is desired.
TO BROIL:
1. Remove excess fat and slash remain-
ing fat. To help keep meat from curl-
ing.
2. Place broiler pan on any of the recom-
mended rack positions. Generally, for
brown exterior and rare interior, the
meal should be close to the element.
Place further down if you want meat
well done.
3. Broiling should be done with oven
door opened to the broil stop position
(opened about 4-inches).
4. Follow suggested times on broiling
chart. Meat should be turned once
about half way through cooking.
5. Check doneness by cutting a slit in
meat near center for desired color.
6. Press STOP/CLEAR pad to cancel a
broil operation.
Use HI BROIL for most broil operations.
When
broiling
longer cooking
foods
such as pork chops, poultry or thick
steaks, select LO BROIL. Low tempera-
ture broiling allows food to cook to the
well clone stage without excessive
browning. Cooking time may increase if
LO BROIL is selected.
Broil times may need to be increased if
range is installed on a 208-volt circuit.
BROILING CHART
BACON
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CHICKEN
Whole,split
Pieces
#2
Well Done
6 to 10 minutes
#3
#3
LO BROIL
Well Done
45 to 60 minutes
Well Done
30 to 45 minutes
GROUND BEEF PATTIES
3/4 to 1-inch thick
#2
Rare
10 to 13 minutes
Medium
12 to 15 minutes
Well Done
15 to 18 minutes
LAMB CHOPS
1-inch thick
1 1/2-inch thick
WIENERS, precooked
Hot dogs, smoked or Polish sausage, Bratwurst, etc.
#2
#3
#2
Medium
Well Done
Medium
Well Done
12to 15 minutes
16 to 20 minutes
15 to 19 minutes
25 to 30 minutes
8to 12 minutes
-13-
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