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Broilingis cookingFood bydirect
heatfromabovethe food.Your
rangehasa convenient c ompartment
belcwtheovenfor broiling.It also
hasa speciallydesignedbroilerpan
andrackthatallowdrippingfatto
drainawayfromthe foodsandbe
keptawayfromthe highheatof
thegas flame.
Distancefromthe heatsourcemay
bechanged bypositioning thebrotier
pan andrackon oneof threeshelf
positionsinthebroilercompartment—
A (bottom of broilercompartment),
B (middle)andC (top).
Both the ovenand broiler
compatiment doors should be
closedduring broiling.
Brotiing
mps
@
Use tongs
toturn
meatover—
piercedmeatlosesjuices.
~
Steak and chopsshouldbe
at
least 1 inch thick for bestbroiling
results.Panbroilthinnerones.
BroiIiw Guide
Comments
Lst
Side 2ndSide
Time,
Time,
Wnutes Minutes
3%
3
8-9
6-7
9
7
12
5-6
13
8-9
10
6-7
15
12-14
25
16-18
30-35
25-30
2-3
1/2-1
3-5
QuaIltity
and/or
Food
Thickness
Bacon
lA-lb. ( about8
thinslices)
Broti
Fosition
B
Arrangeinsinglelayer.
Ground Beef
I
l-lb.(4patties)
WellDone
1A to %-in,thick
I
B
Spaceevenly. U pto8patties
takeaboutsametime.
BeefSteaks
Rare
Medium
WellDone
Rare
Medium
WellDone
B
B
B
B,C
B
B
l-in.thick
(l-1 %lbs.)
Steakslessthanl-in.cook
through beforebrowning.
Panfryingisrecommended.
Slashfat.
1%-in. t hick
(2-2%Ibs.)
How
to
Broil
1. If meathas fat or gristlenearthe
edge,cutverticalslashesthrough
bothabout
2
inchesapart, butdon't
cut intomeat. Werecommendthat
youtrim fatto preventexcessive
smoking,leavinga layerabout
l/8-inchthick.
2. Remove broilerpan and rack
frombroilercompartmentand
placefoodon rack.
~. Pul~outdrawerand position
broderpanin compartment. P lacing
foodclosertoflameincreases exterior
browning of food,but alsoincreases
spatteringand the possibilityof fats
andmeatjuices igniting.
4. Closebroilerdoor and, for most
foods,turnOVEN?'EMPknobto
BROIL.Note:Chickenandhamare
broiledat450°in orderto cookfood
throughwithoutover-browning it.
5. Turnmostfoodsonceduring
cooking; ( tte exception is thinftiets
offish: oi~one side, placethat side
downonbroilerrackandcookwithout
turninguntildone). Timefoodsfor
aboutone-halfthe totalcooking
time,
turn food,then continueto
c{>ok t o preferreddoneness.
6, TurnOVENTEMP knobto
OFF.Removebroilerpan from
~-~>mpartment
anclservefood
i~ n.w~ediate~
y. Leavepan outside
Reduce timesabout5to 10min.
per sideforcut-upchicken.
Brusheachsidewithmelted
butter. B roil w ithskinsidedmn
fmt andbroilwithdoorclosed.
Chicken(450°)
1whole
A
(2t02%-lbs.),
splitlengthwise
Bakery Products
Bread(Toast) o r
Toaster Pastries
EnglishMuffins
2-4slices
c
1pkg.(2)
2-split
c
2-4
B
Spaceevenly. P laceEnglish
muffinscut-side-up andbrush
withbutterifdesired.
hbster tails
(6to8-02.each)
13-16
Donot
turn
over.
5
5
8
8
10
4-5
13
9-12
8
4-7
10
10
10
4-6
17
12-14
Cutthrough backofshell, s p~d
open.Brushwithmeltedbutter
beforebroiling andafterhalfof
broilingtime.
~sh
l-lb.fillets %to
B,C
Yz-in. thick
Handleandturnverycarefully.
Brushwithlemonbutterbefore
andduringcooking if desired.
Preheatbroilertoincrease
browning.
I
Hamslices(450°) l-in.thick
B
Precooked
Inc=
times5-10 min.perside
for 1%-in. t hickorhomecured.
Slashfat.
Porkchops
2( Min.)
B
WellDone
2 (l-in.thick),
B
about1lb.
Lambchops
Medium
2(1inch)
B
WellDone
about10-12 oz.
B
Medium
2 (ll/zinch),
B
WellDone
about1lb.
B
Slashfat.
Ifdesired,splitsausages inhalf
lengthwise; c utinto5to6-in.
pieces.
Wieners,
l-lb. pkg.(10)
B, C
similarprecooked
sausages,
bratwurst
1-
6
1-2
~.'t.?r.pafl~fnent
to cool.
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