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BROILING
rr
Irf
1.
Place the rack where
you
2.
Put the broiler
pan and
want it for broiling.
food on the rack.
4.
Set the Oven Temperature
Control
on BROIL [or on a
lower temperature
for
slower broiling).
5.
During broiling,
the oven
door must be partly
open. A built-in
stop will
hold it there.
3.
Set the Oven Selector
on
BROIL.
6.
When broiling
is done,
turn both knobs to OFF.
For slower
brolllng,
set the Oven Temperature
Control
on a temperature
instead
of BROIL. The broil element
will then turn on and off instead
of staying
on.
The lower the temperature
setting, the slowerthe
broiling.
The Oven Selector
must be on BROIL and the door partly
open for all brolllng
temperatures.
Suggested
oven-rack
positions
and broiling
times
Approximate
Mlnutes-
inches
(cm] from top
Thperature
set to BROIL
Description
of food
to Broil Element
1st side
2nd side
1 " (2.5 cm)
3" (8 cm]
7-9
3-5
1" (2.5 cm)
3" (8 cm)
9-l 1
4-7
Food
Beef Steaks
Rare
Medium
Well done
Beef Steaks
Rare
Medium
Well Done
1 %" (4 cmj
4"-5" i I 0-l 3 cm j
19-21
14-16
Hamburgers
9" (1 cm)
3" (8 cm)
6-8
4-5
Lamb Chops
Medium
l"(2.5
cm]
3" (8 cm)
6-8
4-5
Ham slice. precooked
112"-1"
l"(25cmj
3"jBcmj
11-13
5-7
1 l/2" (4 cm)
4"-5" (1 O-l 3 cm)
13-15
6-8
1 l/2" 14 cml
4"-5" fl O-l 3 cml
17-19
8-l 0
or tendeied
(l-2.5 cm]
3" (B cm)
6-8
4-5
Canadian
Bacon
l/2" (1 cm)
3" (8 cm)
6
4
Pork Rib or Loin Chop
q4"-1 "
Well done
(2-2.5 cm]
4"~5" (1 O-l 3 cm)
15
10
-..
Cnrcken
2-3 lb.
(l-1.5 kg]
Fish
Liver
Frankfurters
cut in
haif
7 "-9" (18-23 cm)
25-30
I O-l 2
whole
3"(8 cm]
11-16
9-14
fillets
3"(8 cm)
7-8
5-7
'/2"-3/'q"
(l-2 cm)
3"(8 cm)
3
3
4"-5" (1 O-l 3 cm)
6-7
4-5
25
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