Table of Contents
Advertisement
BROILING
BROILING
TIPS
Please
note:
Your oven door should
be open to the broil
stop position
while
broiling.
If the door is
closed,
the food will 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 broiling.
For even broiling
on both sides, start the food on a cold pan.
Trim t he 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
sewing.
Brush chicken and fish with butter several times 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 broiler pan in the range.
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,
POSITIONING
BROILER
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 3/4" thick.
After placing food on the broiler pan, put the pan on an oven
rack In the proper position. The recommended rackposition
and cooking time can be found In the chert below.
The closer the food Isto the broil element,the fasterthe meat
browns on the outside, yet stays red to pink In the center.
Moving the meat farther away from the element letsthe meat
cook to the center while browning outside. Side one should
be cooked I - 2 minutes Ion er then side two.
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" Thick
Medium-I/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
Rack
Position
Total Time
4 = Highest
(minutes)
1 = Lowest
4
9-11
3
13-15
3
21-23
3
16-18
4
7-9
3
18-21
3
27-29
3
16-18
3
11-12
3
11-13
2
45-55
3
8-11
3
9-11
This chart Is a general
uide. 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.
TO SET BROIL:
1. Set the OVEN SET KNOB to BROIL.
ono
oc
oven
oc SOW
Oo
OLd_
=
unlock handle
OVEN SET
OVEN •
TEMP
while broiling.
OFF
The oven lock/
_,_._
_ 4 0 3Oo
unlock handle Is
._,_o
used for self-
___
clean on .
_'<>"
CLEAR
13
NEBRL27
Advertisement
Table of Contents
