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BROILING
/
I,
Place the rack where you
want it for broiling.
2.
Put the broiler
pan and
food on the rack.
.,
Set the Oven
Temperature
Control
on BROIL (or on a
lower
temperature
for
slower
broiling].
3.
Set the Oven Selector
on
BROIL.
5.
During
broiling,
the oven
6.
When
broiling
is done,
door
must be partly
turn both
knobs
to OFF.
open.
A built-in
stop
will
hold
it there.
For slower brolllng,
set the Oven Temperature
Control on a temperature
instead
of BROIL. The broil element
will then turn on and off instead
of staying
on.
The lower the temperature
setting, the slower the broiling.
The Oven Selector
must be on BROIL and the door partly open for all brolllng temperatures.
Suggested
oven-rack
positions
and broiling times
Food
Beef Steaks
Rare
Medium
Well done
Beef Stea ks
Rare
Medium
Well Done
Hamburgers
Lamb Chops
Medium
Ham slice, precooked
or tendered
Canadian
Bacon
Pork Rib or Loin Chop
Well done
Chicken
Fish
Liver
Frankfurters
Approximate
Minutes-
inches (cm) from top
Temperature
set to BROIL
Description
of food to Broil Element
ist slde
2nd side
1"(2.5 cm)
3" (8 cm]
7-9
3-5
1"[2.5 cm)
3" [8 cm)
9-1 1
4-7
1 "(2.5 cm)
3" [8 cm)
1 1-1 3
5-7
11/'(4
cm]
4"-5" [10-13 cm)
13-15
6-8
1!/2" [4 cm)
4"-5" [10-13 cm)
17-19
8-10
1_/2"(4 cm)
4"-5"(tO-t3cm)
19-21
14-16
_iz" [1 cm]
3" (8 cm)
6-8
4-5
I "[2.5 cm)
3" (8 cm)
1i2,,.1 ,,
(I-2.5 cm)
3" [8 cm)
'/2" [1 cm]
3" (8 cm]
_/4"-1 "
(2-2.5 ore}
4"-5"{10-13
ore)
2-3 lb.
(1-1 5 kg}
cut in half
7"-9" (18-23 ore)
6-8
4-5
6-8
4-5
6
4
15
10
25-30
10-I 2
whole
3" [8 cm)
fillets
3" (8 cm)
1/2 "_ 3/d "
[1-2 cm)
3" {8 cm)
4"-5" (10-13 cm)
11-16
9-14
7-8
5-7
3
3
6-7
4-5
15
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