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—
Broilingshouldbedonewithoven
se tongsto turn meat over—
piercednleatlosesjuices.
~Steaksand chopsshouldbeat least
1inchthickfor bestbroilingresults.
Panbroilthinnerones.
@ Alwaysuse broilerpan and rack
thatcomes withyouroven.It is
designedto minimizesmokingand
spatteringby trappingjuices in the
shieldedlowerpart of thepan,
o Afier
p
irtgfoodon the
broilerpan, putthepan on an oven
shelfinthe properposition.The
recommendedshelfpositionand
cookingtime canbe foundinthe
guidebelow.
The closer the foodis to theflame
the fasterthe meatbrownsonthe
outside,yet staysred to pinkin the
center.Movingthemeat farther
awayfrom the flameletsthemeat
cookto the center whilebrowning
outside.
@
If desired, marinatemeatsor
chickenbeforebroiling.Or brush
withbarbecue saucelast5 to 10
~Whenarrangingfoodon
p
do not letfattyedgeshangover
sides,whichcouldsoilovenwith fat
dripping.
@ Broilerdoes notneedto be
preheated.However,for very thin
foods,or to increasebrowning,
preheatifdesired.
~
~
s~~a~
can
b
conventicmally b roiledby positioning
theovertshelfat nextlowestshelf
positionandincreasing cookingtime
giveninthisguidelfi timesper side,
minutesonly.
Quantity
a
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l
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FirstSide
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Rmd
Thickness
Broil
Position
Time,Minutes
Time,Minutes
Comments
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