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Most foods can be broiled atthe HI Broil Setting. Select
the LO Broil setting to avoid excessive
browning
or
drying of foods that should be cooked to the well-done
stage (such as thick pork chops or poultry).
BROtiLgNG TiPS
PUease
note:
Your oven door
should
be open to _he broil
stop positio,
while
broiBing.
N the
door is
cUosed_ the food w,H roast
and not broil.
li
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 broi!ling.
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 side just before
serving.
•
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 ts
not necessary to turn fish.
.
Never
Deave a soiDed b_'oiger pan _n tlhe 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.
Do not
cover the
entire
broil_e_
g_id wi_h foi!
(mo_d foiB tUghtlly
to g_d
and cut
sg_s in foi! to
agJgn ,_.,ith sH_:s in the
gr_d)=
Poor
d_'a_nage
of hot fat
may
cause
a hroilter fire.
Ill a _ire sta_s,
ctose
the
even
doer
and
turn
controSs
off.
Jf
fire
continuesj
throw
baking
soda
on the
fi_e=
Do not put
water
on the f_re,
POSiTiONiNG
BRO|L R
PAN
Broiling is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be so.
lected for broiling.
For best results steaks and chops
should be at least 3/4" thick_
After placing food on the brotler 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 outside.
Side one should be cooked 1.2
minutes longer than
side two.
Rack
Position
To_al Time
Food
4 = Highest
(m_nutes)
t = Lowest
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
4
3
3
3
9-11
13-15
21-23
16-18
4
7-9
3
18-21
3
27-29
3
3
3
2
3
3
9-11
16-18
1t-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.
13
NEBRL14-1
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