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Broiling
Broiling is a method
of cooking used fbr tender
steaks, chops, hamburgers,
ch.icken, fish, and
some fruits and vegetables.
The food is placed
directly, under the element.
The degree
of
doneness
is determined
bv the distance
between
the meat and the element,
and the length of
broiling time.
General
Tips
Broiling requires
the use of tile broiler pan and
insert supplied
with your range. It is designed
to
drain excess liquid and fat away from the cooking
sur}_ce to prevent
spatters,
smoke and fire,
For easier clean-up,
line the broiler pan (bottom
piece) with aluminum
foiI and spray, the insert
with a non-stick
vegetable
coating. Do not cover
the broiler pan insert with aluminum
foil as this
prevents
fat from draining
into the pan belox_:
The broiling
element
can be preheated,
however, do not preheat
the broiler pan.
To prevent
excessive spattering
and smoking,
trim any excess t:at from the meat. Inewasing
the
distance
between
the meat and the heat source
will also help.
Broiling
Chart
Until you become more t:arniliar x_ith your new range,
use tile ibllox_dng chart as a gukte when broiling fbods.
The distance
from the heat source depends
on
the thickness
of the meat. Thin cuts (3/4 to 1
inch) should be placed 2-3 inches from the heat;
thicker cuts should be placed 3-5 inches from
the heat. Broil until the top of the meat is
browned,
It should be approximately
half cooked
by the time the top is bro,,_led.
II/F thk,k
If you plan to season the meat, it is better
to do
so after the surface has brow_led.
Salt tends to
delay brox_-ning which can result in overcooking,
Salting before cooking also draws the juices out
of the meat, causing
dryness.
Never leave a soiled broiler pan in the oven ai}er
broiling.
Drippings
might become
hot enough
to
ignite if exposed directly
to the element,
Broil times may need to be increased
if the
range is installed
on a 208-volt circuit.
Setting
the
Controls
1. Before broiling, trim any excess fat to prevent
excessive spattering
or smoking.
Cut slashes in
tile outer edges of the meat to prevent
curling
during cooking.
Quantity
&/or
Rack
Approx.
MinutesfSide
Food
Thickness
Temp.
Position*
Doneness
1st Side
2nd Side
Bacon
thick slice
LO
4
well
4-5
2-3
Beef Patties
3/4" thick
HI
4
rare
13-4
3-4
4
medimn
4-5
3-4
4
well
5-6
4-5
Steaks
1" tlliek
HI
4
rare
4-5
3-4
4
medium
5-6
5-6
4
well
%9
7-8
HI
4
raw
7-9
7-8
4
lnedium
9-11
8-9
LO
3
well
12-13
10-12
Chicken
Breast Halves
LO
:3
8-10
8-9
Fish Fillets
1" thick
l,O
4
8-9
5-6
½'_ thick
LO
4
4-5
4-5
ttam Sllces
l&" thick
1t [
4
6-8
4-6
(precooked)
Pork Chops
1" thick
LO
2
well
10-12
8- l!)
\Veiners/Sausagc
HI
4
4-5
2-:3
(precooked)
2. Press the BROIL pad and turn the SET knob
to either
Hi or Lo temperature
as indicated
in
the display, Hi is used for most broiling
operations.
Lo shouId be
selected
when cooking
foods to the well-done
stage (to prevent
excessive
brox_ing)
and when
cooking foods for very
short periods
of time.
Cooking times m W
increase
if Lo is selected.
,
Place the broiler pan on
the recommended
rack
position
shown in the
broiling
chart. If the food
is placed too close to the
element,
overbrovming
and smoking may occur.
Generally
for a bro,,_
exterior and raJ_ interior,
the meat should be close
to the element.
Place the
pan further
dox_ql if you
want tlle meat well done.
°The bottom rack position is #1.
PAGE 15
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