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RO LENG
"
BROnUNG
T_P$:
Please
note:
Y_u_ oven
doer
should
be open to _he broilstop
pos_t_en
whiSe broiling.
.
Use only the broiler pan and grid that came with your
range for brolllng.
They are designed
for proper
drainage
of fat and liquids and help prevent spatter,
smoke or fire.
o
Do not preheat
when
broiling.
For even brolllng
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.
o
Brush chicken and fish with butter several times as
they broil.
When broiling fish, grease the grtd to
prevent sticking.
It Is not necessary to turn fish.
Broil chicken skin side down.
o
Never
geabe a soiged broiler
pan in the
oven.
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.
The closer the food Is to the broil element, the faster the
meat browns on the outside, yet stays red to pink In the
canter.
Moving the meat farther away from the element
lets the meat cook to the center while browning outside,
Side one should be cooked 1 - 2 minutes
longer than
side two.
Food
_-Steak-
1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medlum-1" Thick
Medium-l/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
Rack
Position
4 = Highest
'1 , Lowest
4
3
3
3
4
3
3
3
3
3
2
3
3
Total
Time
(minutes)
9-11
13-15
21-23
16-18
7-9
18-21
27-29
16-18
1%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 cooklng
time. Times In the chart are based on the food being at
refrigerator temperature.
"the U.S.
Department
of
Agriculture
notes:
Rare meats
are popular,
but
cooking
meats
to only
140°F
means
some
poi-
soning
organisms
may survive.
PO$ TIONmNG
BROnLER PAN
Broiling is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broiling.
For best results, steaks and chops
should be at least 3/4" thick.
After placing food on the broiler pan and grid, put the
pan on an oven rack In the proper position.
The recom-
mended rack position andcooking
time can be found In
the following
chart.
If your oven is connected to 208
volts, you may want to preheat and position the oven
rack one position higher.
13
TO BROIL:
1. Press the BROIL pad.
2. Press the UP arrow pad once to select L(}
BROglL,
3° Press the UP arrow pad twice to select HII BROIL,
"BRORL" and either "Hi" or '%O" will show in the upper dght
corner of the display depending on your cholce.
NOTE: Use ILO broil to cook foods such as poultry or thick
cuts of meat thoroughly without over-browning them.
If you do not press the up or down arrow
pad,
the dlsp!ay
will go blank and you must repeat Steps 1 and 2.
4. When
broiling
Is finished,
press
the
CLEAR/OFF
pad.
NEBRL31-4
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