Table of Contents
Advertisement
Broiling
Broiling is cooking food by direct
heat from above the food. Your
range has a convenient compartment
below the oven for broiling. It also
has a specially designed broiler pan
and rack that allow dripping fat to
drain away from the foods and be
kept away from the high heat of
the gas flame.
Distance from the heat source may
be changed by positioning the broiler
pan and rack on one of three shelf
positions in the broiler compartment–
A (bottom of broiler compartment),
B (middle) and C (top).
Both the oven and broiler
compartment doors should be
closed during broiling.
How to Broil
1. If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2 inches apart, but don't cut
into meat. We recommend that you
trim fat to prevent excessive
smoking, leaving a layer about
l/8-inch thick.
2. Remove broiler pan and rack
from broiler compartment and
place food on rack.
3. Pull out drawer and position
broiler pan in compartment.
Placing food closer to flame
increases exterior browning of
food, but also increases spattering
and the possibility of fats and meat
juices igniting.
4. Close broiler door and, for most
BROIL. Exceptions are chicken
and ham which are broiled at a
through before over-browning it.
5. Turn most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rdck and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
6. Turn OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool.
Broiling Tips
Use tongs to turn meat over—
pierced meat loses juices.
Broiling Guide
Quantity
Food
Thickness
1/2-lb.
thin slices)
Ground Beef
l-lb. (4 patties)
Well Done
to % -in. thick
'/2
Beef Steaks
l-in. thick
Medium
(1- I % Ibs. )
Well Done
Rare
I 'Y-in. thick
Medium
(2-2 '% Ibs. )
Well Dnne
)
Chicken (4500
1 whole
(2 tu 2 'Y-lbs. ),
split lengthwise
Bakery Products
Bread (Toast) ur
2-4 slices
Toaster Pastries
1 pkg. (2)
English Muffins
2-split
Lobster fails
2-4
(6
Fish
l-lb. fillets 1A to
Y-in. thick
Ham slices (450°)
l-in. thick
Precooked
Pork chnps
2 (% inch)
2 ( Y-in. thick),
Medium
2 (1 inch)
Well Done
OZ.
Medium
2 (1 Y, inch),
Well Done
Wieners,
l-lb. pkg. ( 10)
similar precooked
bratwurst
13
Steaks and chops should be at
least 1 inch thick for best broiling
results. Pan broil thinner ones.
2nd Side
Shelf
Time,
Time,
Minutes
Minutes
Comments
c
3
Arrange in single Itiycr.
c
9-10
7-s
A
7
Steaks less than l-in. conk
A
5-6
A
8-Y
A
6-7
A
A
25
16-18
A
25-30
per side lbr cut-up chicken.
Brush each side with melted
butter. Brt)il with skin side down
c
Space ewrl}. Place English
muffins cut-side-up and brush
c
with butter ifcfcsircd,
B
13-16
Dn not
Cut through back of'shc[l, spread
turn
open. Brush with melted butter
c
5
5
Handle and turn very carefully.
Brush with lemon butter bel'nre
Preheat broiler to incrcme
browning.
B
A
K)
4-5
A
13
K-12
B
4-7
B
10
B
10
4-6
B
17
c
6
I
Advertisement
Table of Contents
