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BROBL NG
BROILING TIPS:
I
Please note: _I _ _
Your oven door shouid t .<
be open to the broil stop _S __
position while broiling, \-_/
<f._/
• Use only the brolier 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 _o_ p_'eheat when broiling, For even broiling
on both sides, start tl_e food on a cold pan.
. Trim the outer layer of fat from steaks and chop& 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
riley broil. When broiling fish, grease the grid to
prevent sticking. It ts not necessary to turn fish,
Broil chicken skin side down.
, Never leave a soiled 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 _he section on safety,
PO$ ITtOH NG BROILER PAt;
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 posltton and cooking time can be found in
the following chart.
11
The closer the food is to the broi] element, the faster the
meat browns on the outside, yet stays red to pink In the
cenze; .t_ioving the meat farther away from the element
iets the meat cook _o the center while browning outside.
Side _ne should be cooked ! ° 2 minu_es longer _har,
side two
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 - 1/2" Thick
,, , ,,,, , _,
Ham Slice - !/2" Thick
Rack
Position Totat Time
4 = Highest {minutes}
1 = Lowest
4
3
3
3
4
3
3
3
3
9-11
13-15
21-23
16-t8
7-9
18-21
27-29
16-18
11-12
Fish (Fillets) 3 11-13
Chicken (Pieces)
Frankfurters
Bacon
2 45-55
3 8-11
3 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 cooking
time. Times in the chart are based on the food being at
refrigerator temperature. The U.S, Departmer_t o_
AgricuH:ure notes: Rare mea_s a_e popular_ buf:
cooking meats to only 140_F _ear_s some poi-
soning organisms may survive.
TO IIROIL Iii I,.tPPIIR OVIN:
1. Press the BROIL pad,
2, Press the UF arrow pad once to select LO
BROIL,
3, Press the UP arrow pad twice to select _'t_BROIL.
"BRO! L" and either "Hi" or "LO_'witl show in the upper right
corner of the display depending on your choice.
NOTE: Use LO 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 display
wtll go blank and you must repeat Steps 1 and 2.
4. When broiling is finished, press the
CLEAR!OFF pad,
NEBRL31-2
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