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• Trim
outer
layer
of fat from
steaks
and chops
to reduce
spattering.
• To make
cleaning
easier,
line the bottom
of the broiler
pan
with aluminum
foil. DO NOT
cover
the broiler
grid with foil.
• To prevent
grease
from
baking
on, remove
the broiler
pan
from
the oven
as soon
as cooking
is complete.
Pour
off
grease.
Sprinkle
the pan with a powdered
cleanser
to eliminate
grease
and heavy,
cooked
on soils and soak
pan in HOT,
sudsy
water.
* Clean
the broiler
pan as soon
as possible
after
each use.
If
necessary,
use soap-filled
steel wool
pads.
Heavy
scouring
may
scratch
the grid.
CAUTION:
Should a broiler fire occur, turn off the control.
If the fire continues,
throw baking
soda on the fire. DO NOT
PUT WATER OR FLOUR
ON THE FIRE.
Flour may be ex-
plosive.
Broiling chart
This chart is for ovens operating on a 240 volt circuit. If the oven is
operating
on a 208 volt circuit, broiling times will increase by
3-5 minutes.
The times given in this chart should be used only
as a guide. Increase
or decrease broiling times, or move the
broiling pan to a different
rack position,
to suit personal
preference
for doneness.
Broiling Chart
Approximate Minutes
Food
Thickness
1st Side
2nd Side
BEEF STEAKS
Rare
1 inch
5-7
3-4
Medium
I inch
9-11
4-6
Well done
1 inch
11-13
9-11
BEEF STEAKS
(Frozen)
Rare
1 inch
7-11
4-5
Medium
1 inch
13-16
6-9
Well done
1 inch
16-19
13-16
BEEF STEAKS
Rare
1 ½ inch
9-11
6-8
Medium
1 ½ inch
13-15
8-10
Well done
1 ½ inch
17-19
16-18
GROUND BEEF PATTIES
Rare
½ inch
4-5
3-4
Medium
½ inch
6-7
4-5
Well done
½ inch
8-9
6-7
LAMB CHOPS
1 inch
10-12
9-11
CALF'S LIVER
¼ inch
5-6
3-4
CHICKEN
(halved)
1½ lbs.
25-30
10-12
HAM SLICE
1 inch
11-12
10-11
FISH
Whole
11-16
9-14
Steaks
6-7
4-5
FRANKFURTERS
7-8
5-7
19
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