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Using YourOven(continued)
HOW TO BROIL
Broiling is a method of cooking used for tender steaks,
rare interior, the meatshould be closeto the burner.Place
chops,hamburgers, c hicken,fish,andsomefruitsand vege-
the panfurtherdownifyouwishthe meatwell done or ifspat-
tables. The food is placed directly under the oven burner,
taring and smoking occurs.
The cooking time is determined by the distance between the
The distance from the burner depends on the thickness of
meat and the burner, the desired degree of doneness, and
the meat and desired degree of doneness. Thin cuts should
the thickness of the meat.
be placed on rack #1 (top) or #2 (middle); thicker cuts should
be placed on rack #2 or #3 (bottom). Broil until the top of the
GENERAL TIPS
meat is browned. It should be approximately half cooked by
Broiling requiresthe useofthe broiler pan and insert supplied
the time the top is browned.
with your appliance. It is designed to drain excess liquid and
fat away from the cooking surface to prevent spatters,
Trim excess fatto prevent excessive spattering or smoking.
smoke and flare ups.
Cut slashes in the outer edges of the meat to prevent curling
during cooking.
For easier clean-up, line the broiler pan (bottom piece) with
aluminum foil and spray the insertwith a non-stick vegetable
If you plan to season the meat, it is better to do so after the
coating. Do not cover the broilerpan insertwith aluminum foil
surface has browned. Salt tends to delay browning which
as this prevents fat from draining into the pan below. The
can result in overcooking. Salting before cooking also draws
broiler can be preheatedfor a few minutes. However, do not
the juices out of the meat, causing dryness.
preheat the broiler pan and insert.
If the food is placedtoo closeto the burner,overbrowning
and smoking may occur. Generally for a brown exterior and
BROILING
CHART
TO BROIL:
1. Turnthe ovenTHERMOSTATknobto
Quantity &/or
Approx. Minutes/Side
BROIL.
Food
Thickness
Position
Doneness
I st Side
2nd Side
It is possible to broil longer cooking
Bacon
thick s lice
middle
well
4 - 5
1- 2
foods such as pork chops at a lower
Beef Patties
3/4"thick
middle
rare
3-4
2-3
temperature to prevent overbrown-
middle
medium
5-6
3-4
ing.
Turn
the knob to
450°F,
rather
middle
well
5-6
4-5
than BROIL, for low temperature
Steaks
1" thick
bottom
rare
3 - 4
3 - 4
broiling.
bottom
medium
5 - 7
4 B
2. Preheat for 2 to 3 minutes if desired.
bottom
well
7
8
6 - 7
NOTE: Cooking times in the Broil
1 1/2"thick
bottom
rare
7- 8
5- 6
Chart are based on a 2 to 3 minute
bottom
medium
8
10
6- 8
bottom
well
10 - 11
8
- 9
preheat.
Chicken B reast Halves
bottom
well
8- 9
7 - 8
3. Place the broiler pan on the recom-
mended rack position shown in the
Fish Fillets
1" thick
middle
5 - 6
3 - 5
1/2" thick
middle
4 - 5
3
- 5
broiling
chart.
Ham Slices
12"thick
middle
5-6
4-5
4. Follow the suggested times in the
(precooked)
broiling chart. Meat should be turned
once about halfway through its cook-
Pork Chops (450°)
1" thick
bottom
well
12 - 14
8 - 9
ing time.
Weiners/Sausage
middle
2 - 4
2 - 3
5. Check the doneness
by cutting
a slit
(precooked)
in the meat near the center to check
the color.
12
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