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USING YOUR OVEN
HOW TO BROIL
darker browning is desired.
Broiling is a method of cooking tender
TO SET OVEN TO BROIL:
meats by direct heat under the element.
1. Prepare meat by removing excess fat
The cooking time is determined by the
and slashing
remaining
fat, being
distance between the meat and the ele-
careful not to cut into meat. This will
ment, the desired degree of aloneness
help keep meat from curling.
and the thickness of the meat.
2. Place broiler pan on any of the recom-
Broiling requires the use of the broiler
mended
rack positions.
Generally,
pan and insert. The correct position of
for brown exterior and rare interior,
the insert in the pan is very important,
the meat should be close to the ele-
The broiler insert should be placed in
ment. Place further down if you want
the pan so grease will drain freely. Im-
meat well done.
proper use may cause grease fires.
3. Broiling should be done with oven
Use HI BROIL for most broil operations.
door opened to the broil stop position
When
broiling
tonger cooking
foods
The broiler insert CANNOT be covered
(opened about 4-inches).
such as pork chops, poultry or thick
with aluminum foil as this prevents fat
4. Follow suggested times on broiling
steaks, select LO BROIL. Low tempera-
from draining into pan below. However,
chart. Meat should be turned once
ture broiling allows food to cook to the
for easier cleaning, the broiler pan can
about half way through cooking,
well
done
stage
without
excessive
be lined with foil.
5. Check doneness by cutting a slit in
browning. Cooking time may increase if
Do not use disposable
broiler pans.
meat near center for desired color.
LO BROIL Lsselected. Broil times may
They do not provide a separate tray.
6. Press STOP/CLEAR pad to cancel a
need to be increased if range is installed
Preheat broil element 5 to 10 minutes if
broil operation,
on a 208-volt circuit.
BROILING CHART
BACON
#2
Well Done
6 to 10 minutes
CHICKEN
LO BROIL
Whole, split
#3
Well Done
45 to 60 minutes
Pieces
#3
Well Done
30 to 45 minutes
GROUND BEEF PATTIES
3/4 to 1-inch thick
#2
Rare
10 to 13 minutes
Medium
12 to 15 minutes
Well Done
15 to 18 minutes
LAMB CHOPS
1-inch thick
#2
Medium
12 to 15 minutes
Well Done
16 to 20 minutes
1 1/2-inch thick
#3
Medium
15 to 19 minutes
Well Done
25 to 30 minutes
WIENERS, precooked
Hot dogs, smoked or Polish sausage, Bratwurst, etc.
#2
8 to 12 minutes
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