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Broiling
POSITIONING BROILER PAN
PUSH WHEN
FINISHED
3
1
PUSH
_/ii
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 and chops 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
Thecloserthefood
is to the broil element, thefasterthe
meat
TiMER
CLOCK
STOP
TIME
%k!
TURN TO SET
browns on the outside,yet
stays red to pink in the center.
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.
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
position 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 broiling.
For even broiling on
both sides, start the food on a cold pan.
.
Trim the outer Iaye, c, r;;: ;rorn steaks and chops. Slit
the fatty edges to keep the meat fror; 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 prevent
sticking and broil with skin side down. It is not neces-
sary to turn fish.
.
Never leave a soiled broiler pan in the range.
Grease in the pan may smoke or burn the next time the
oven is use.
.
Besureyouknowthecorrectprocedureforputting
out a grease fire. See the section on safety.
A
Do not cover the entire broiler grid
with foil. Poor drainage of hot fat
may cause a broiler fire.
f 7" :' starts, close the oven door
and turn controls off. If fire contir-
ues,throw baking soda on thefire.
Do not put water on the fire.
-
9
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-l"
Thick
Medium-l/2"
Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops l/2" Thick
Ham Slice - 1/2"Thick
Fish (Fillets)
Chicken ( Pieces)
Frankfurters
3acon
Rack
Position
Total Time
4 = Highest
(minutes)
1 = Lowest
I
4
9-l 1
3
13-15
3
21-23
3
16-18
~~-
4
7-9
3
18-21
3
27-29
3
16-18
3
11-12
3
11-13
2
45-55
3
8-11
3
9-l 1
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 chart are based on the food being at refrigerator lem-
peraturf
EBRLOG-1
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