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Broiling
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Broil
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BROIL BAKE
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Most foods can be broiled at the 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).
BROILING TIPS
Your oven door should
be open to the broil stop
posltlon while broiling.
If the door Is closed, the food
will 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 brolllng.
For even broiling on both
sides, start the food on a cold pan.
When broiling frozen meat, use one rack position lower
than recommended and up to 1 l/2 times the suggested
broiling time.
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 keep it from
sticking and broil with skin side down. It is not necessary
to turn fish.
Never leave a solled broiler pan In the range. Grease
in the pan may smoke or burn the next time the oven is
use.
Be sure you know the correct procedure
for putting
out a grease flre. See the section on safety.
A
Do not cover the entlre broller grld with
foil. Poor drainage of hot fat may cause
a broiler flre.
If a fire starts, close the oven door and
turn controls
off. If flre continues,
throw
baklng soda on the flre. Do not put water
on the flre.
POSITIONING BROILER PAN
Broiling is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be selected
for broiling.
For best results steaks should be at least 3/4"
thick.
After placing food on the broiler 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 letsthe meat
cook to the center while browning outside. Side one should
be cooked 1 - 2 minutes longer than side two.
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Rack
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Food
Position
Total Time
4 = Hlghest
(mlnutes)
1 = Lowest
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Steak - 1" Thick
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Medium-l"
Thick
3
16-18
Medium-l/2"
Thick
4
7-9
Lamb Chops - 1" Thick
3
18-21
Pork Chops - 1" Thick
3
27-29
Pork Chops l/2" Thick
3
16-18
Ham Slice - 1/2"Thick
3
11-12
Fish (Fillets)
3
11-13
Chicken ( Pieces)
2
45-55
Frankfurters
3
8-11
Bacon
3
9-11
This chart is a general guide. The size, weight, thickness,
and starting temperature of the food as well as your own
personal preference will affect the cooking time. Times in the
char-l are based on the food being at refrigerator tempera-
ture.
11
EBRLOl-3
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