USING YOUR RANGE
B
ROILING
( CONT
Broiling guidelines
•
Use only the broiler pan and grid provided. They
are designed to drain extra juices from the
cooking surface. This drainage helps prevent
spatter and smoke.
•
To make sure the juices drain well, do not cover
the grid with foil.
•
Trim excess fat to reduce spattering. Slit the fat
on the edges to prevent curling.
•
Use tongs to turn meat to avoid losing juices.
Recommended rack positions are numbered from
the bottom (1) to the top (5). For best results, place
food 3 inches or more from broil burner.
MEAT
Steak, 1" thick
medium rare
medium
well done
Ground Meat Patties,
Pork Chops, 1" thick
Ham Slice,
⁄
" thick, precooked
1
2
Frankfurters
Lamb Chops, 1" thick
Chicken
bone-in pieces
boneless breasts
Fish
fillets
1
⁄
-
1
⁄
" thick
4
2
Times are guidelines only and may need to be adjusted to individual tastes.
Very thin cuts, such as fish fillets, may not need to be turned.
16
.
)
3
⁄
" thick, well done
4
•
Pull out oven rack to stop position before turning
or removing food.
•
After broiling, remove the pan from the oven
when removing the food. Drippings will bake on
the pan if left in the heated oven, making
cleaning more difficult.
•
For easier cleaning, line the bottom of the pan
with aluminum foil. Clean the pan and grid as
soon as possible after each use.
APPROXIMATE TIME
RACK
POSITION
SIDE 1
4
14-15
15-16
18-19
4
13-14
4
21-22
4
8-10
4
6-7
4
15-17
3
18-20
4
12-16
4
8-10
(MINUTES)
SIDE 2
7-8
8-9
9-10
6-7
10-11
4-5
3-4
8-9
18-20
11-16
4-5