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Most foods can be broiled at the H! Broil Setting. Select
the LO Broil setting to avoid excesslve
browning
or
drying of foods that should be cooked to the well-done
stage (such as thick pork chops or poultry).
BROgLUNG T P$
•
Your
oven
door
shouRd be open
to the
broia
stop
position
whi_e
broODing.
Jf the
door
is
cllosed,
the food
w_H roast
and not broil
,
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
bro_l;ingo
For even broiling
on both sides, start the food on a cold pan.
,
Trim the outer layer of fat from steaks and chops. 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 slde just before
serving.
•
Brush chicken and fish with butter several Umes as
they broil.
When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It is
not necessary to turn fish.
.
Never
leave
a soiled
b_'oiller pan in the range,
Grease in the pan may smoke or burn the next time
the oven ls used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
not cover the entire
h_'oiler
grid w_th foil,
Poor drainage
of hot fat may cause
a broiler
fire°
Ill a fire
starts,
cl!ose the oven
door
and turn controUs o_f,
If
l_re continues,
throw
baking
soda on the
fire.
Do not put
water
on the f_re°
PO$11TIONING
BROItLER PAN
Broiling is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broiling.
For best results steaks and chops
should be at least 314" thick.
After placing food on the broiler pan, put the pan on an
oven rack In the proper position.
The recommended
rack position and cooking time can be found In the chart
below.
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 while browning outslde.
Side one should be cooked 1 - 2 minutes
longer than
side two°
Food
Steak - 1" Thick
Rare
Medium
Well Done
......
,, ,, ,,,,,_,,,,_,,,_u,,
Ground Beef Patties
iViedium-1" Thick
lVledium-1/2" Thick
Rack
Position
4 = Highest
= Lowest
4
3
3
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
, ,,,,, ..............
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
3
3
3
9-1 1
13-15
21-23
3
16-18
4
7-9
18-21
27-29
16-18
3
3
2
3
11-12
_,,,,,,,,, , , ,,,,,,,,,_
11-13
45-55
8-11
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.
12
NEBRL14
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