Most foods can be broiled st the HI Broil Setting. Select
the L0 Broil setting to avoid excessive
drying of foods that should he cooked to the well-done
stage (such as thick pork chops or poultry).
Broiling Is cooking by direct heat from the broil element.
Tender cuts of meat or marlnsted
meat should be se-
lected for broiling.
For best results steaks and chops
should be at least 3/4" thick.
After placing food on the broiler pan, put the pan on an
oven rack In the proper poslUon.
rack position and cooking time can be found In the chart
The closer the food Is to the broil element, the faster the
meat browns on the outside, yet stays red to pink In the
Moving the meat farther away from the element
lets the meat cook to the center while browning outside.
Side one should be cooked 1 - 2 minutes longer than
the food will roast
and not broil.
Use only the broiler pan and grid that came with your
range for broiling.
They are designed
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Do not preheat
For even broiling
on both sides, start the food on a cold pan.
Trim the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
For maximum juiciness, salt the first side just before
Salt the second side just before
Brush chicken and fish with butter several times as
When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It is
not necessary to turn fish.
pan in the range.
Grease in the pan may smoke or burn the next time
the oven Is used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
Do not cover the entire
grid with foil.
of hot fat may cause
If a fire starts,
close the oven
door and turn controls
soda on the fire.
Do not put
on the fire.
4 = Highest
1 = Lowest
Steak - 1" Thick
Ground Beef Patties
Lamb Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
This chart Is a general guide.
The size, weight, thick-
ness, and starting temperature
of the food, as well as
your own personal preference,
will affect the cooking
time. Times In the chart are based on the food being at