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Cooking Instructions
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BroiIing is a method of cooking tender cuts of meat by direct heat under the
broil element of the oven.
Preheating
Preheating is suggested when searing rare steaks. (Remove the broiler pan
before preheating. Foods will stick if pIaced on hot metal.) To preheat, set the
control(s) to BROIL as instructed in the Owner's Guide. Wait for the element
to become red-hot, usuaIly about 2 minutes. Preheating is not necessary
when broiling meats weII-done.
To Broil
BroiI on side until the food is browned; turn and cook on the second side.
Season and serve. Always pull rack out to the "stop" position before turning
or removing food.
BroilingTips
The broiler pan and it grid allow dripping grease to drain and be kept away
from the high heat of the broiler.
BroilingTimes
Use the following table for approximate broiling times. Increase or
decrease broiling times, or move the broiling pan to a different rack
position to suit for doneness. If the food you are broiIing is not Iisted in the
table, foIlow the instructions provided in your cookbook and watch the item
closely.
Electric Range Broiling Table Recommendations
Food
Item
Steak 1" thick
Pork Choos 3/4" thick
Chicken - Bone In
Chicken - Boneless
Fish
Shrimp
Hamburger
1" thick
Rack
Temp
Cook Time
Position
Setting
1st side
2nd side
Doneness
5 or 6
550 ° F
6:00
4:00
Rare
5 or 6
550 ° F
7:00
5:00
Medium
5 or 6
550 ° F
8:00
6:00
Well
4
450 ° F
20:00
10:00
Well
5 or 6
450 ° F
8:00
6:00
Well
5 or 6
500 ° F
13:00
n/a
Well
4
550 ° F
5:00
n/a
Well
5 or 6
550 ° F
9:00
7:00
Medium
4
550 ° F
10:00
8:00
Well
Should an oven fire occur, close the oven door and turn off the oven. If the fire
continues, throw baking soda on the fire or use fire extinguisher. DO NOT put water or flour
on the fire. Flour may be explosive.
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