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Broiling (continued)
Broiling hints
* Select meat that is tender and has some marbling of fat.
• For best results, steaks and chops should be at least I inch thick.
• To keep meat from curling, slit fatty edge in several places. Do
not cut into lean.
• Brush chicken and fish with butter several times while broiling.
Other foods may also be brushed with butter for flavor and better
browning. When broiling fish, grease the broiler grid to prevent stick-
ing or place fish on a small piece of aluminum foil.
• Turn steaks and chops only once.
• Fish should be placed skin side down. Thin fillets should not be
turned. Thicker fish steaks should be turned once.
• Always pull the rack out to the stop position before turning or
removing food.
• Use tongs to turn meat to control loss of juices.
• To test for doneness, cut a slit in the steak near the bone and check
the inside color.
• Precooked vegetables and fruit may be broiled. Add during
second half of broil time. Brush with melted butter or margarine.
• Trim outer layer of fat from steaks and chops to reduce spattering.
• To make cleaning easier, line the bottom of the broiler pan with
aluminum foil. DO NOT USE FOIL ON THE BROILER GRID.
• To prevent grease from baking on, remove the broiler pan from
the oven as soon as cooking is complete. Pour off grease. Soak pan
in HOT sudsy water.
• Clean the broiler pan as soon as possible after each use. If necessary-,
use soap-filled steel wool pads. Heavy scouring may scratch the grid.
CAUTION: Should a broiler fire occur, close the oven door
and turn off the control. If the fire continues, throw baking soda on
the fire. DO NOT PUT WATER OR FLOUR ON THE FIRE. Flour
may be explosive.
Broiling chart
This chart is for ovens operating on a 240 volt circuit. If the oven
is operating on a 208 volt circuit, broiling times will increase by 3-5
minutes. The time and broil settings given in this chart should be
used only as a'guide. Increase or decrease broiling times, or move
the broiling pan to a different rack position to suit personal preference
for doneness. If the food you are broiling is not listed in the time
chart, watch the item closely.
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