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CANCEL
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CLEAN ;::
"MER CLWK TIME
BROIL BAKE
o ~
$WshWhen
Finished
c1
1
Push
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Ivfostfoocfscanbe broilecfatthe HI Broil Setting. Select the
!&l Broil setting to avoid excessive browning or'drying of
foods that should be cooked to the well-done stage (such
as thick pork chops or poultry).
v
Broiling is
cooking by direct heat from the
broil burner.
Tender cuts of meat or marinated meat should be se-
lected for broiling. For best results steaks and chops
should be at least 3/4" thick.
After placing food on the broiler pan, put the pan on an
oven rack in the proper rack position. The recom-
mended rack position and cooking time can be found
in the chart at right.
The closer the food ISto the broil burner, the faster the
meat browns on the outside, yet stays red to pink in the
center. Moving the meat farther away from the burner
lets the meat cook tothecenterwhile browning outside.
Side one should be cooked 1–2 minutes longer than
side two.
Yomoven dcmrshmkf
be
while
broiling.
Use only the broiler pan and grid that came with your
range for broiling.
They are designed for proper
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Do not preheat when broiling. Preheating may cause
the thermostat to cycle the broil burner off and on. For
even broiling on both sides, start the food on a cold pan.
When broiling frozen meat, use one rack position lower
than recommended and up to 1 1/2 times the sug-
gestedbroilingtime.
Trimthe outer layerof fat from steaksandchops. Slit
the fatty edgesto keep the meatfrom curling.
For maximumjuiciness, salt the first sidejust before
turning the meat. Salt the second side just before
serving.
Brush chicken and fish with butter several times as
they
broil. When broiling fish, grease the grid to keep
it from sticking and broil with skin side down. !$is not
necessary to Iurn fish.
Newer leave a soiled br~i!er pan In the range,
~rea~e in the pan may smoke
nEXttime the
Oven is used.
CM a grcmw fire. Seethe
section
t an
safety.
Do not
with foil. Poor
of hot fat
may &alMe a IWoiier fire.
Ma fire
stark, dose the cweri
door
lffirecmtin-
Wx3, W ow
soda on the fire.
m not put water an the fire.
Rack
Total
Time
Food
F%@tion
(minutes)
4 = Highest
I
I
1 = Lowest
I
I
Steak - 1" Thick
Flare
4
10-12
Medium
3
14-16
Well Done
3
20–22
I
Ground Beef Patties
Medium
3
11–13
Well Done
3
13–15
Lamb Chops – t" Thick
3
16-20
Pork Chops - 1" Thick
3
20-25
Pork Shoulder Steaks
3
15-20
l-lam Slice - 1" Thick
3
14--16
Fish (Fillets)
3
10--15
chicken
(Halves)
1
40-60
'frankfurters
3
1o–t 5
Zacon
3
!5-7
Open-face Sandwiches
.2
6--10
This chart k a general guide. The siz~,
-..
Pm5
perahwe.
13
'GiEmuxi
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