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Broiling
. .
e
-,
Broiling Tips
-
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.
Use tongs to turn meat over-
:
Steaks and chops should be at
pierced m~at loses juices.
least 1 inch thick for best broiling
results. Pan broil thinner ones.
Broiling Guide
M
Side
2nd Side
Time,
Time,
Minutes Minutes Cominents
Quantity
andlor
Food
Thickness
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).
Broil
Ibsition
Bacon
%-lb. (about 8
thin slices)
B
I
3
Y2
I
3
I
Arrange in single layer.
Space evenly. Up to 8 patties
B
9-1o
7-8
take about same time.
Ground Beef
Well Done
l-lb. (4 patties)
Y2
to %-in. thick
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Both the oven and broiler
compartment
doors should be
closed during broiling.
l-in;<thick
(1-l %lbs.)
B
B
B
B, C
B
B
9
10
13
10
15
25
7
5-6
8-9
6-7
12-14
16-18
Steaks less than l-in. cook
through before browning.
Pan frying is recommended.
Slash fat.
1%-in. thick
(2-2
'/2
Ibs,)
How to Broil
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
l/8-inch thick.
A
30-35
25-30
Reduce times about 5 to 10min.
per side for cut-up chicken.
Brush each side with melted
butter. Broil with skin side down
tirst and broil with door closed.
Chicken (450°)
1 whole
(2t02%-lbs.),
split lengthwise
Bakery
Products
Bread (Toast) or
Toaster Pastries
English Muffins
24 slices
1 pkg. (2)
2-split
c
c
2-3
3-5
Space evenly. Place English
muffins cut-side-up and brush
with butter if desired.
2. Remove broiler pan and rack
from broiler compartment
and
place food on rack.
B
13-16
Do not
Cut through back of shell, spread
turn
open. Brush with melted butter
over.
before and after half time.
Lobster tails
24
(6 to 8-02. each)
3. Pull out drawerand position
broilerpanin compartment. P lacing
fbod closer to flame increases exterior
browning of food, but also increases
spattering and the possibility of fats
and meat juices igniting.
B, C
5
5
Handle and turn very carefully.
Brush with lemon butter before
and during cooking if desired.
Preheat broiler to increase
browning.
Fish
l-lb. fiilets % to
%-in. thick
I
Ham slices (4509
l-in. thick
Precooked
B
I
8
8
Increase times 5-10min. per side
for 1%-in. thick or home cured.
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Note: Chicken and ham
are broiled at a lower setting in
order to cook food through without
over-browning it.
B
B
10
13
4-5
9-12
Slash fat.
Pork chops
Well Done
2( Y2in.)
2 (l-in. thick),
about 1 lb.
Lamb chops
Medium
Well Done
Medium
Well Done
2(1 inch)
about 10-12 oz.
2 (1!/2inch),
about 1 lb.
B
B
B
B
8
10
10
17
4-7
10
4-6
12-14
Slash fat.
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.
Wieners,
similar precooked
sausages,
bratwurst
l-lb. pkg. (10)
B,C
6
1-2
If desired, split sausages in half
lengthwise; cut into 5 to6-in.
pieces.
I
(!)
6. Turn OVEN TEMP knob to
OFF. Remove broiler pan from
compartment and serve food
immediately. Leave pan outside
compartment to cool.
18
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