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
Preheating the broiler is not
necessary and can produce poor
results.
1. If meat has fat or gristle near the
edge, cut vertical slashes through
both about 2 inches apart, but don't
cut into meat. We recommend that
you trim fat to prevent excessive
smoking, leaving a layer about 1/8
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 foods, turn OVEN CONTROL
knob to BROIL. Note: Chicken and
ham are broiled at 450° in order to
cook food through without 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 rack 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 OV13N CONTROL 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.
Quantity
Thickness
Bacon
thin slices)
Ground Beef
I lb. (4 patties)
Well Done
Beef Steaks
Rare
I in. thick
Medium
(1 to I Y2 Ibs. )
Well Done
Medium
(2 t02 'A Ibs. )
Well Done
Chicken (450")
I whole
(2 to2 'A Ibs. ),
split lengthwise
Bakery Products
Bread (Toast) or
2 to4 slices
Toaster f%stries
English Muffins
2, split
Lobster tails
2-4
(6 tn 8 oz. each)
Fish
l-lb. fillets % tn
in. thick
Ham slices (450")
1 in. thick
Precooked
2 ('% in. )
Pork cbops
Well Done
2(1 in. thick),
about 1 lb.
Lamb chops
Medium
2(1 in. tbick)
Well Done
about 10 to 12 oz
Medium
2 (llA in. thick),
Well Done
about 1 lb.
—
Wieners,
similar precouked
sausages,
bratwurst
Steaks
and chops should be at
least 1 inch thick for best broiling
results. Pan broil thinner ones.
fst Side
Broil
Time,
Time,
Minutes
Comments
B
3
Space evenly. Up to 8 patties
A
10-11
4-5
take about same time.
9
7
Steaks less than 1 in. thick cook
B
B
12
5-6
through before browning.
n-9
Pan frying is recommended.
A
B, C
10
6-7
Slash fzit.
B
12-15
A
25
16-18
30-35
A
25-30
Reduce time about 5 to 10 min.
pcr side fnrcut-up chicken.
Brush each side with melted
butter. Broil with skin-sidedmvn
first and broil with door closecf.
c
2-3
Space evenly. Place English
muffins cut-side-up and brush
c
with butter if desired.
3-5
13-16
Do not
Cut thmugb back of shell, spread
A
turn
open. Brush with melted butter
over.
before brniling and after half
of broiling time.
5
Handle and turn very carefullj.
B, C
5
and during cooking ifdesircd.
Preheat brniler to increase
browning.
8
8
B
for I Y2 in.-thick or home-cured
10
B
4-5
Slash fat
B
13
9-12
4-7
B
8
Slash fat
10
10
B
B
10
4-6
12-14
B
B, C
6
1-2
lengthwise: cut into 5- to6-in.
pieces.
15
Advertisement
Table of Contents
