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BROILING
Broiling Is cooking by direct heat from the broil
burner.
Tender cuts of meat or marinated meat
should be selected for broiling.
For best results
steaks and chops should be at least 3/4" thick.
After piecing food on the broiler pan, put the pan on
the rack In the lower broiler compartment.
The
recommended rack position and cooking time can
be found In the chart at dght.
The closer the food Is to the broil burner, the faster
the meat browns on the outside, yet stays red to pink
Inthecenter.
Moving the meat fart her away from the
burner lets the meat cook to the center white brown-
Ing outside. Side one should be cooked I - 2 minutes
longer than side two.
]
Your ovenand broiler doors should be
!
completely
closed while broiling.
I
Use only the broiler pan and grid that came with your
range for broiling.
They are designed for proper
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Do not preheat
when broiling.
Preheating may
cause the thermostat to cycle the broil burner off
and on. 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
turning the meat. Salt the second side just before
serving;
Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It Is
not necessary to turn fish.
Never leave a soiled broiler pan In the range. Grease
in t he pan may smoke or burn t he next time the oven
is used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
The removable roll-out broiler drawer should never
be used as a storage compartment.
Cookware,
-bakeware,
plastics, flammable materials, or any
other Items, could catch fire resulting in serious
burns.
Do not cover the entire
broiler grid
with foil.
Poor drainage
of hot fat
may cause
a broiler fire.
if a fire starts, close the oven door
and turn controls
off. If fire contin-
ues, throw baking soda on the fire.
Do not put water
on the fire.
POSITIONING
BROILER
PAN
After placing food on the broiler pan, slide the pan Into
the proper rack position In the lower broiling
compart-
ment.
Be sure the sump (grease wel I) in the pan is to the
front of the range.
1. BOTTOM RACK PORTION
3. THIRD RACK
PO_qlON
2. SECOND RACK
POSmON
(GREASE WELL)
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium
Well Done
Lamb Chops - 1" Thlcb
Pork Chops - 1" Thick
Pork Shoulder Steaks
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Halves)
Frankfurters
Bacon
Open-face Sandwiches
Rack
PosiUon
Total Time
3 = Highest
(minutes)
1 = Lowest
3
10-12
3
14-16
2
20-22
3
11-13
3
13-15
2
16-20
2
20.25
2
15-20
3
14-16
2
10.15
1
40-60
2
10.15
2
5-7
2
6-10
This chart is a general guide. The size, weight, thick-
ness, and starting temperature of the food, as well as
your own personal
preference, witl affect the cooking
time. Times in the chart are based on the food being at
refrigerator temperature.
8
NGBRL05-2
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