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BROILING TIPS
Your oven door should be open to the stop position whfle broiling
(See page 14). If the door IS closed, the food WIII roast and not broil
Use only
!he
broiler pan and grid lurnlshed with your range for broil
lng They are desIgnad for proper dralnage of fal and lrqurds and help
prevent spatter smoke or I~re
Do not preheal when brollliTg For even broiling oil both sides slarf
Ihe food on a cold pan Allow slightly more lhan half the cooking time
for the 11~1 side then lurn the load using tongs II you pierce Ihe meat
with a lark, the lulces WIII escape
When brorltng frozen meats, use one rack posItIon lower than recomb
mended up lo 1% times the suggested brolllng time
Tnm the outer layer of fat from steaks and chops Slrf fhe fatfy edges
to keep the meat from curlkng
Always put the food betng brotied on the proper rack (see chart al rrght).
Food placed too close lo the broiler may spatter, smoke or catch fire
For maxrmum jurcrness, salt the frrst srde lust before turnrng the meat
Salt the second srde fust before serving
Brush chrcken and fish with butter several times as they broil. When
broiling fish, grease the grid lo prevent sticking and broil with skin side
down. It is not necessary to turn fish,
Never leave a soiled broiler pan in the ran
smoke or ignite the next time oven in use 2
e. Grease In the pan may
cleaning the broiler pan and grid.
See page 13 for tips on
POSITIONING
BROILER PAN (upper oven only)
Brorlrn
cuts o P
IS cookrng by drrect heal from the upper oven element Tender
meat or marinated meal should be selected for brolllng For best
results steaks and chops should be at !easl 31"' thrck
After placrng food on the brofler pan, put the pan on an oven rack In the
Ee
roper posrtron The recommended
rack posrlron and cookrng trme can
found In the chart at right..
Most foods can be broled on the HI settrng Select fhe LO brorl senlng
lo avoid excessive browning or dr 1ng of foods thal should be cooked to
the well done stage (such as thlc
pork chops or poultry)
I
The closer the lood !s to the broil element the faster the meal browns on
the outslde yet slays red to pink in the cenler Moving Ihe meal farther
away from the elemenl lets the meal cook to Ihe center while brown'ng
oufstde
:
Food
Rack
Poslllon
i
TolaI Times
4 = Highest
(Minutes)
1 = Lowest
Steak
1 Thick
Rare
4
9-l 1
Medium
3
13-15
Well Done
3
21-23
-
Ground Beef Pattres
Medium
1" Thick
3
16.18
Medium
'/z" Thrck
A
7.9
Bacon
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 cook time.
9
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