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BROILING
Broiling is cooking
by direct heat from the broil
burner.
Tender cuts of meat or marinated
meat
should be selected for brolnng.
For best results
steaks and chops should be at least 3/4" thick.
After placing food on the broiler pan, put the pan on
the rack In the oven. The recommended
rack posi-
tion and cooking time can be found In the chart at
right.
The closer the food Is to the broil burner, the fester
the meat browns on the outside, yet stays red to pink
In the center. Moving the meat farther away from the
burner lets the meat cook to the center while brown-
ing outside. Side one should be cooked I - 2 mln utes
longer than side two.
Your
oven
door should
be open
to the
broil
stop
position
while
broiling.
If the
door
is
closed
the food wilt 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.
Preheating may
cause the thermostat
to cycle the broil burner off
and on. 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 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
Rack
Position
Total
Time
Food
4 : Highest
(minutes)
1 = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef PatUes
Medium - 1" Thick
Medium - 1/2" 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
9-11
3
13-15
3
21-23
3
4
3
3
3
3
3
2
3
3
16-18
7-9
18-21
27-29
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.
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_
open door care.
fully and throw
baking
soda on
the fire.
Do not put
water
on
the fire.
9
NEBRL17-1
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