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PRECAUTIONS AND HINTS FOR
SUCCESSFUL
BROILING
Before broiling, trim excess fat to prevent
drip to pan below. The broiler tray is
excessive spattering and cut slashes around
designed to keep fat from being directly
the outer edge of the meat to prevent curling
exposed to the flame to eliminate possible
during cooking,
fire hazards.
Foods must be placed on the broiler tray and
Place food in the rack position as suggested
pan to allow fat to drip to the pan below. The
in the chart below. If food is placed too close
broiler tray MUST ALWAYS be used with the
to the flame, overbrowning
and smoking may
broiler pan. Fat may become hot enough to
occur. Broiling is always done with the door
ignite if directly exposed to the flame,
closed.
Place food on a cold, ungreased broiler tray.
Never leave a soiled broiler tray and pan in
The broiler pan can be lined with aluminum
the oven after broiling. Drippings might
foil for ease of cleaning. If the broiler tray is
become hot enough to ignite if exposed
lined with foil, cut openings to allow fat to
directly to the flame.
BROIL GUIDE FOR GAS 20" RANGE
RACK
APPROXIMATE MINUTES/SIDE
-
FOOD
POSITION*
DONENESS
1st SIDE
2nd SIDE
Bacon, thick slice
2
3-4
2-3
Beef Patties
1
rare
3-4
3-4
3A-inch thick
2
medium
4-5
4-8
2
well
5-6
4-5
Steaks
1
rare
4-5
3-4
1-inch thick
1
medium
5-6
5-6
2
well
7-8
6-7
Steaks
2
ra re
7-8
7-8
1V2-inch thick
3
medium
11-12
10-11
3
well
14-16
14-16
Chicken Breast Halves
3
8-9
7-8
Fish Fillets
2
8-10
8-10
1-inch thick
Ham Slices, precooked
2
5-6
5-6
Pork Chops
3
well
20-25
20-25
1-inch thick
(Broil at 450 °)
*Rack position "1" is the position closest to burner.
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