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BROILI]NG
BROILRNG
TIPS:
Please
note:
Your
oven
door
should
be open to the broil
stop
position
while
broiling.
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.
For even broiling
on both sides, start the food on a cold pan.
•
Trim the outer layer of fat from steaks and chop& 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.
It is not necessary to turn fish.
Broil chicken skin side down.
Never
leave
a soiled
broiler
pan in the oven.
Grease in the pan may smoke or burn the 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 closer the food is to the broil element, the faster the
meat browns on the outside, yet stays red to pink in the
center, Moving the meat farther away from the element
lets the meat cook to the center whlle browning outside.
Side one should be cooked 1 - 2 minutes longer than
side two°
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-l"
Thick
3
Medium-l/2"
Thick
4
Lamb Chops - 1" Thicki
3
Pork Chops-
1" Thick
3
Rack
Position
Total
Time
4 = Highest
(minutes)
t = Lowest
......_ w 22""
L
....
i
,-
4
9-1t
3
13-15
3
21-23
16-18
7-9
,,r
18-21
27-29
Pork Chops - 1/2" Thick!
Ham Slice-
1/2" Thick
Fish (Fillets)
Chicken
(Pieces)
Frankfurters
Bacon
3
16-18
3
3
2
3
3
11-12
11-13
45-55
8-11
9-11
This chart is a general guide.. The size, weight, thick-
ness, and starting
temperature
of the food, as well as
your own personal
preference,
will affect the cooking
time° Times in the chart are based on the food being at
refrigerator temperature_
The U.S,
Department
of
Agriculture
notes:
Rare meats
are popular,
but
cooking
meats
to only
t40°F
means
some
poi.
soning
organisms
may survive.
TO 5ROUL
lllN UPP_=R
OVEN:
POSBTIOHIHG
BROULER
PAN
Broiling is cooking by direct heat from the broil elemenL
Tender cuts of meat or marinated
meat should
be se-
lected for broiling,
For best results, steaks and chops
should be at least 3/4" thick,
After placing
food on the broiler pan and grid, put the
pan on an oven rack in the proper position.. The recom-
mended rack position and cooking time can be found in
the following
chart,
11
1_ Press the BROIL pad,
2. Press the UP arrow pad once to select LO
BROIL.
3. Press the UP arrow pad twice to select Hi BROIL.
"BROllU' and either"Hi" or"LO" will show in the upper right
corner of the display depending on your choice°
NOTE: Use LO broil to cook foods such as poultryor thick
cuts of meat thoroughly without over-browning them.
tf you do not press the up or down arrow pad, the display
will go blank and you must repeat Steps I and 2.
4_ When broiling
is tinished,
press
the
CLEAR/OFF
pad.
NEBRL31-2
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