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Broiling
POSITIONING
BROILER PAN
Tum to
Y
2 HI or LO
Broil
set
?
3 Push When
Finished
Broiling is cooking by direct heat from the broil element.
Tendercutsof meator marinatedmeatshouldbe selecte
for broiling. For best resultssteaksshouldbeat least3/4
~
[X-
+
CANCEL
'Tm
CLEAN ;;;
"MER
cLOcK
TIME
BROIL BAKE
thick.
0
After placingfoodonthe broilerpan,putthe panon anove
rack in the proper position. The recommendedrack posi-
tion and cookingtime can be found in the chart below
The closer the food is to the broil element,the faster the
meat browns on the outside,yet stays red to pink in the
center. Movingthe meatfarther awayfromthe elementlets
the meatcook to the center while browningoutside. Side
one should be cooked 1-2 minutes longer than side two.
Mostfoodscan be broiledat the HI BroilSetting. Selectthe
LO Broil setting to avoid excessivebrowning or drying of
foods that should be cooked to the well-donestage (such
as thick pork chops or poultry).
Rack
Position
Total Time
4 = Highest
(minutes)
Food
BROILING TIPS
/
I 1 = Lowest I
I
Steak – 1" Thick
I I
e
Your oven door should be open to the broil stop
position while broiling. If the door is closed, the
food will roast and not broil.
Rare
I
4
I
9-11
'
.
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.
Medium
I
3
I
13-15
I
Well Done
3
21-23
—
Ground Beef Patties
Medium-1" Thick
Medium-1/2°Thick
e
Do not preheat when broiling. For even broiling on
both sides, start the food on a cold pan.
Whenbroiling frozen meat, useone rackpositionlower
than recommended and up to 1 1/2 times the sug-
gested broiling time.
Lamb Chops – 1" Thick
Pork Chops – 1" Thick
1~
.
Trim the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
9
For maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
0
Brush chicken and fish with butter several times as
they broil When broiling fish, greasethe grid to keep it
from sticking and broil with skin side down. It is not
necessary to turn fish.
0
Never leave a soiled broiler pan in the range.
Grease in the pan may smoke or burn the nexttime the
oven is use.
o
Besure you know the correct procedure for putting
IOut
a grease
fire. See t!le section on safety.
Pork Chops 1/2" Thick
3
16-18
3
lfl-12
3
11-13
2
45-55
3
8-11
3
9-11
Ham Slice – l/2''Thick
Fish (Fillets)
Chicken ( Pieces)
Frankfurters
Bacon
This chart is a general guide. The size, weight, thickness,
and starting temperature of the food as well as your own
personal preference will affect the cooking time. Times in
the chad are based on the food being at refrigerator tem-
perature.
1A
Do notcovertheentire broiiergrid
I
I
with foil. Poor drainage of hot fat
may cause a broiler fire.
!fa fire starts, close the oven door
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