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USING YOUR OVEN
BROILING HINTS
Broiling is a method of cooking tender
broiler pans. They do not provide a
broiling is completed, remove broiler
foods by direct heat under the burner, separate tray.
pan from compartment. Grease left in
The cooking time is determined by the
the pan can catch fire is the oven is used
distance between the meat and the
without removing the broiler pan.
burner, the desired degree of doneness
Prepare meat by removing excess fat
and the thickness of the meat.
and slashing remaining fat, being care-
ful not to cut into meat. This will help
Broilingis doneinthelower broiler corn-
keep meat from coding,
partment.
Broiling requires the use of the broiler
pan and insert. The correct position of
Place broiler pan on the recommended
Thethe
insertbroilerininsertthe
panshouldiS
verYbe important.placed
in
rack position. For brown exterior and
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rare interior,the meat should be close to
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the pan so grease will drain freely. Ira-
the burner. Place further down if you
proper use may cause grease fires,
wish meat well done. Excessive smok-
ing may occur if meat is placed too close
to the oven burner.
The broiler insert CANNOT be covered
with aluminum foil as this prevents fat
from draining into pan below. However,
NOTE: Below are recommended rack
for easier cleaning, the broiler pan can
positions. Remember, the closer to the
be lined with foil. Do not use disposable
flame,the quickerthe food cooks. When
BROILING CHART
STEAKS
2
140°F rare
8 to 12 rain.
1-inch
2
160°F medium
12 to 16 rain.
2
170°F well done
16 to 22 rain.
HAMBURGER PARTIES
2
140°F rare
10 to 12 rain.
3/4 to 1-inch
2
160°F medium
12 to 14 min.
2
170°F well done
14 to 18 min.
FISH FILLETS, fresh or thawed
1-inch
2
flaky
14 to 20 min.
BACON
2
crisp
5 to 10 min.
* Rack I is the top rack position.
** Turn thermostat to 450°E
-14-
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