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BROIUNC
TIPS
1 Use the broiler pan and grid for broiling. They are
designed to drain excess liquid and grease away
from the cooking surface to help prevent spatter,
smoke, or fire.
1 If you broil small quantities,
you may want to use
a small broiler pan. You can get them in the
housewares
section of many department
stores.
Do not cover the broiler grid with foil.
'To make sure the grease drains well, do not use
cookie sheets or similar pans for broiling.
Place food about 3 inches or more from the broil
burner.
0 The broiling rack position determines how the
burner cooks your food. The lower the position, the
more broiler grid area covered. See "Broiling
guide" below for more information.
0 To sear meat, place the broiler pan at one of the
higher rack positions so that meat is very near the
flame.
0 Thin (%I") steaks may be broiled in the higher rack
positions.
0 To cook thick (1 l/2") steaks and other thick cuts of
meat well done, move them to a lower rack posi-
tion after searing them.
roiling guide
ecommended
rack posii tions are numbered from
the bottom (1) to the top
(5). For best results, turn
meat after approxi-
mately 2/3 of the broiling
time. Turn chicken
pieces after approxi-
mately half of the
broiling time. Very thin
cuts, such as fish fillets,
may not need to be
turned at all. Lobster
tails are not turned.
l
After broiling, remove the broiler pan from the oven
when you remove the food. Drippings will bake on
the pan if you leave it in the heated oven.
APPROXIMATE
TIME
RACK
(MINUTES)
MEAT
POSITION
SIDE 1
SIDE 2
Steak, 1" thick
4
medium rare
14-15
7-8
medium
15-16
8-9
well done
18-19
9-10
Ground
Meat Patties, W' thick, well done
4
13-14
6-7
Pork Chops, 1 'I thick
4
21-22
10-l 1
Ham Slice, W' thick precooked
4
8-l 0
4-5
Frankfurters
4
6-7
3-4
Lamb Chops, 1 'I thick
4
15-17
8-9
Chicken
bone-in pieces
3
18-20
18-20
boneless breasts
4
12-16
11-16
Fish
4
fillets XI-%" thick
8-10
4-5
steaks, 3/4-l " thick
15-18
7-9
Lobster Tails, 6-8 OL
3
18-21
N/A
imes are guidelines only and may need to be adjusted for individual tastes.
Tl
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