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OPERATION
Broiling
Broiling
is cooking
by direct heat
from the upper element.
The oven
door should
remain open to the broil
stop position during broiling.
It is not necessary
to preheat the
oven when broiling.
Use the broiler
pan and grid that came with your
oven. Both are designed
for proper
drainage
of fat and liquids.
_
f foil is used it must be
molded tightly to the
grid and slits cut into
the foil to match those
of the grid. This allows fats and
liquids to drain into the broiler
pan, preventing
fire and
excessive
smoke.
Always remove the pan and grid
from the oven. Storing
,d
or forgetting
a soiled
broiler pan in the oven
is a potential smoke or fire
hazard.
The U.S. Department
of Agriculture
recommends
to cook meat and
poultry thoroughly--meat
to at least
an INTERNAL temperature
of 160°F
and poultry to at least an INTERNAL
temperature
of 180°F. Cooking to
these temperatures
usually protects
against food-borne
illness.
The closer you place foods to the
broil element, the faster foods brown
on the outside yet remain red to pink
in the center.
Moving meats away from the element
will allow the meat to cook to the
center while browning on the outside.
Cook side 1 at least 2 minutes longer
than side 2. If your oven is connected
to 208 volts, you may want to use a
higher rack position and/or broil foods
longer.
The size, weight, thickness,
starting
temperature
and your preference
of
the doneness
of the meat will affect
broiling. The chart below is based on
meats at refrigerator
temperature.
FOOD
POSITION
Steak 1" thick
Ground beef
patties -
1" thick
Pork Chops -
1/2" thick
Fish (fillets)
Chicken
(pieces)
RACK
TOTAL
TIME (MIN.)
3
9-11
3
3
3
2
16-18
27-29
11-13
45-55
22
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