Broiling Tips; Positioning Broiler Pan - Roper B5007X0 Use And Care Manual

BROILING TIPS
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Your oven door should be open lo the stop positron while broiling
(See page 14) If the door IS closed, the food WIII roast and not brort
Use only !he broiler pan and grid iurnlshed with your range lor broil
ng They are designed for proper dralnage of fat and liquids and help
prevent spatter smoke or fire
Do not preheat when brolllng For even brolllng on both sides start
!he 'ood on a cold pan Allow slightly more !han hall the cooktng time
for the I~rst side lhen turn Ihe food using tongs If you pierce Ihe meat
with a !ork, the juices WI/I escape
Wnen brorlrng frozen meats. use one rack postron lower than recom
mended up lo 1% limes the suggested brolllng time
Trim the outer layer 01 fat from steaks and chops Slit Ihe tatty edges
!o keep Ihe meat trom curlrng
Always put the food being brorled on the proper rack (see chart at rIghI)
Food placed too close lo the brotler may spatter, smoke or catch fire
For maxlmum jurcrness sail the ltrst side lust belore turnng the meat
Salt the second sde ~usl before serving
Brush chicken and fish with bulter several ttmes as they brorl When
broltlng fish grease the grid to prevent sticking
Never leave a soiled broiler pan in the range. Grease IV the pan may
smoke or Ignite the next ttme the oven IS used See page 10 for tips
on cleanrng the brorler pan and grid
Be sure you know the correct procedure for putttng out a grease ftre
See page 4
POSITIONING BROILER PAN
Broiling IS cooking by dlrec! heat Irom
Ihe
upper ace:, elemen: Tenoer
ul
CJtS Of
meal Or marInated meal should be selected 'Or hroll ng For be;!
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results steaks and chops should be a: least 316 :h,ck
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Atter olac,ng food or1 Ihe broiler pa!? put the pan on an oven rack 117 !he
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proper posltlon The recommerlded rack oos!tion and cooklng time car
DA found In the chart at rlaht
MOSI loads can be broIled on the HI senrng Selec! the LO broil senlnq
to ayord excessive browning or dr ng of foods that should be cooked !b
the well done stage (such as thrc pork chops or poultry)
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The cioser the food 1s to the broil element the laster the mea browns 071
Ihe oulsde yet slays red lo p:nk In the center Moving the meal lapher
away from the elenenl lets Ihe meal cook lo the center why e brcwnlng
outsrde
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FOOCZ
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I Steak 1 Thick
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Rare
Men~um
'Well Done
i tiroLrnd Beef Panles
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Medium
1 Thrck
Medium "2 Thick
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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 cook time
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