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Broiling
0 Broiling
is cooklng
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 %" thick.
l
After placing food on the broiler pan, put the pan on
an oven rack in the proper rack position.
The recom-
mended rack position and cooking time can be found
in the chart at right.
l
The closer the food is to the broil burner, the faster
the meat browns on the outside, yet stays red to pink
in the center. Moving the meat farther away from the
burner lets the meat cook to the center while brown-
ing outside. Side one should be cooked 1 - 2 minutes
longer than side 2
l
Your oven door should
be completely
closed while
broiling.
l
Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper drain-
age of fat and liqurds and help prevent spatter, smoke
or fire.
l
Do not preheat wtien 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.
l
Trim the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
l
For maximum
juiciness,
salt the first side just before
turning
the meat. Salt the second
side just before
serving.
l
Brush chicken
and fish with butter several times as
they broil. When broiling
fish, grease the grid to keep
it from sticking and broil with skin side down. It is not
necessary to turn fish.
l
Never leave a soiled broiler pan in the range. Grease
in the pan may smoke or burn the next time the oven
is used.
l
Be sure you know the correct procedure
for putting
out a grease fire. See the section on safety.
Do not cover the entire broiler grid with foil.
Poor drainage of hot fat may cause a broiler
A
fire.
If a fire starts, close the oven door and turn
controls
off. If fire continues,
throw baking
soda on the fire. Do not put water on the
fire.
POSITIONING
BROILER
PAN
1
Food
1 ;P$;;;;
' $f;;;;
i
1 Steak - 1" Thick
Rare
4
10-12
7
I
Medium
3
i
14-16
'
-1
Well Done
I
3
;
20-22
'
&Ground
Beef Patties
(
I
Medium
3
;
11-13
I
I
Well Done
3
13-15 1
I
Lamb Chops - 1" Thick
3
16-20
-1
r
Pork Chops - 1" Thick
3
20-25
-
Pork Shoulder Steaks
3
15-20
i
I
Ham Slice - 1" Thick
3
14-16
I
I
Fish (Fillets)
3
j
10-15
i
Chicken (Halves)
Frankfurters
q-p&-
l
I
I
Bacon
3
5-7
~
~ Open-face Sandwiches
i
2
I
I
6-10
:
This chart is a general
guide. The size, weight,
thick-
ness, and starting
temperature
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 at
refrigerator
temperature.
14
GBRLOZ
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