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BROILING
nROILliHG TIPS: 1_ i
Please nole_ ttti Y//
You,' oven door shoued j ]J/ /_
position while broi'ling. H ! I f _,/
Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper
drainage of fat and tlqulds and help prevent spatter,
smo}_.eor fire.
° Do nor p_'eheat when b_'oi_ing. Foreven broiling
on both sldes, 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.
• Bnlsh 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 necessary to turn flsh_
. Never' _eave a so,Hod broite_' par, in the range,
Grease In the pan may smoke or burn the next time
the oven Is used.
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 and cooking time can be found tn
the chart below, if your range Is connected to 208 volts
you may want to use a higher position.
The closer the food Isto the broil element, the faster the
meat 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.
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-l" Thick
MedltJm-1/2" Thick
Pork Chops - 1" Thick
Fish (Fillets)
--C-I_icken (Pieces)
Rack
Position
4 = Highest
•t = Lowest
Tota! Time
(m_nutes)
4 941
3 13-15
3 21-23
, ,,,, i ........
3 16_18
4 7-9
3 27.29
3 .......... i"i'.13
i ,,,, ,,,,
2 45-55
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, Department o_
Agricumture notes thaR meat cooked rare is popu-
lar_ bur cooking rt_at to only t40°F _y allow
some poisoning organisms to survive.
TO SET BRO,L:
1. Set the OVEN CON.
TROL KHOB to the
BROIL position°
PO$ T @NIHG P OILF=R PAH
Broiling Is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broillng. For best results steaks and chops
should be at least 3/4" thick.
2_
14
When broiling Is finished, turn the OVEH COH-
TROL KHOB to the "OFF" position.
NEBRL32-1
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