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Broiling
Broiling is a method of cooking tender meats by direct heat.
The cooking time is determined by the distance between the
meat and the broil element, the desired degree of doneness
and the thickness of the meat. (Note: On double oven wall
ovens, only the upper oven can be used for broiling.)
Broiling Tips:
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to drain to
the pan below to prevent spatters, smoke and flare-ups.
Improper use may cause grease fires.
Do not cover the broiler insert with aluminum foil as this
prevents fat from draining into pan below. For easier clean
up, line the broiler pan with foil and spray the insert with a
non-stick vegetable spray.
Remove excess fat and slash remaining fat to help keep
meat from
curling.
This
also
reduces
smoking
and
spattering.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
element. Place meat further down if you wish meat to be well
done or if excessive smoking and flaring occurs.
If meat is cooking or browning too quickly, you can reduce
the
temperature
of the
broiling
operation.
Turn
the
Broiling Chart
Thermostat
knob to 350°F. Leave the Selector knob set at
BROIL. Expect cooking times to increase slightly.
See Care and Cleaning Chart on page 11 for instructions on
cleaning the broiler pan and insert.
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Broiltimes may need to be increased if wall oven is installed
on a 208-volt circuit.
BACON
#3 - Off-set Rack
Well Done
Broil at 350°F
6 to 9
CHICKEN
Whole, split
#2 - Off-set Rack
Wetl Done
Broil at 350°F
35 to 45
GROUND BEEF PATTIES
3/4 to 1-inch thick
#3 - Straight Rack
Wolf Done
Broil
15 to 19
PORK CHOPS
1/2 to 3/4-inch thick
#3 - Straight Rack
Medium
Well Done
Broil
11 to 16
Broil
13 to 18
* The top rack position is position #4. See page 6 for additional information on oven racks.
** Times are approximate and may vary depending on the meat,
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