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ABOUTCOOKING broiling
Broiling is used for tender cuts of meat or marinated
meats, poultry, fish and some fruits and vegetables. The
food is placed directly under the broil element.
Cooking time is determined by the desired degree of
_,
doneness and the distance between the food and the
__
element.
• For best results, steaks and chops should be at least
r
._l/_-"_
3/4-inch thick. Thinner cuts should be pan broiled.
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• Before broiling, trim excess fat to prevent excessive
spattering or smoking. Cut slashes in the outer edges
of the fat to prevent curling during cooking.
• Season meat after cooking. Salt tends to draw juices
out of the meat and delay browning.
• For a brown exterior and rare interior, mea
• Preheat broil element 3 to 4 minutes for optimum
close to the broil element. For well-done rr
browning,
the broiler pan farther from the element.
• Increasing the distance between the meat
• Use a broiler pan with an insert designed to drain
element will help reduce spattering and srr
excess liquid and fat away from the cooking surface.
This is to prevent spatters and smoke.
• Select Lo Broil for longer cooking foods su
chicken pieces.
• When broiling in an electric oven, the door should be
• Foods that require turning should be turne,
opened to the broil stop position (opened about
during broiling. Turn after half the recomm,
4-inches).
cooking time.
BROILING CHART
BACON
#4
Well Done
6 to
BEEF STEAKS
1-inch thick
#4
Medium
15 to
#4
WellDone
19 to
CHICKEN
LO E
Pieces
#3 or #4
WellDone
30 to
RSH
Fillets
#4
Flaky
8 to
Steaks,1-inch thick
#4
Flaky
10 to
GROUND BEEF PATTIES
3/4-inch thick
#4
Well Done
15 to
HAM SLICE, precooked
1/2-inchthick
#4
Warm
8 to
PORK CHOPS
1-inch thick
#4
Well Done
22 to
* The top rackposition isposition #5.
** Broilingtimesare approximate and mayvarydepending on the meat.
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