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IIIQILIHI
")
ush When
Finished
CANCEL
(_
Turn to set
HI or LO
\Bro t
I
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8'_°
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TIMER
COOK
CLOCK STOP CLEAN
BROIL BAKE
TIME
TIME
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Push
Most foods can be broiled at the HI Broil Setting.
Select
the LO Broil setting
to avoid
excessive
brownlng
or
drying of foods that should be cooked to the well-done
stage (such as thick pork chops or poultry).
I10111111
TIPS
o Your ouen door should
be open to the broil stop
positio_
while
broiling,
If the
door
is ciosed,
the loot
wili _oast
and not troih
,
Use only the broiler pan and grid that came with your
range for broiling.
They are designed
for proper
drainage of iat and liquids
and help prevent spatter,
smoke or fire.
o Do no_ preheat
_vhen broiling,
For even broiling
on boil1 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 side just before
serving.
,
Brush chicken
and fish with butter several times as
they broil° When broiling
fish, grease the grid to keep
it from sticking and broil with skin side down. it is not
necessary to turn fish.
o Nero,'
leave
a soiled
broiler
pan i. the ra.ge.
Grease in the pan may smokeor burnthe
next timethe
oven is used.
o Be sure you know
the
correct
procedure
for
purifying oui a g_,ease five,
See the section
on
safety,
A
Do not cover the entire broiler grid with
foil. Poor drainage of hot fat may cause
a broiler fire.
If a fire starts, close the oven door and turn controls
off. if fire continues,
throw baking soda on the fire.
Do not put water on the fire.
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 should be at
least 3/4" 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 b roll 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
outside.
Side one should
be cooked
1 - 2 minutes
longer than
side two.
Rack
Position
Total
Time
Food
4 = Highest
(minutes)
t = Lowest
Steak - 1" Thick
Rare
4
9-11
Medium
3
13-15
Well Done
3
21-23
Ground Beef Patties
Medium-1"
Thick
Medium-I/2"
Thick
3
16-18
4
7-9
Lamb Chops - 1" Thick
3
18-21
Pork Chops-
1" Thick
3
27-29
Pork Chops - 1/2" Thick
3
Ham Slice - 1/2" Thick
3
Fish (Fillets)
3
Chicken (Pieces)
2
Frankfurters
3
Bacon
3
16-18
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.
!1
NEBRL08
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