Loading ...
Loading ...
Loading ...
50 (800) 449-8691
Cooking Guide and Tips — Broiler
Important: Always leave the oven doors closed when broiling.
Broiler Tips
• The broiler is an extremely hot burner. It is recommended
you monitor this broiler at all mes while it is in use (do
not walk away and always keep an eye on the food. Things
can burn quickly at that temperature).
• Start on a lower rack, then move the food up if it is not
searing to your expectaons. The third rack from the top is
a safe start. Do not place food closer than 2” (50.8 mm)
from the surface of the broiler to prevent burning. Be
careful when moving a rack in a hot oven!
• It is best to cook foods of even thickness. Dierent
thickness cuts of food can cook at dierent rates. Those
foods closest to the surface of the burner will cook (and
can burn) quicker.
• Do not use foil to line greasy food when cooking under the
broiler. Fats and grease can melt o and can quickly catch
re.
• Use cauon when cooking with parchment paper. The
auto ignion temperature of paper is around 450° F
(232° C). Top rack temperatures when broiling under an
infrared burner can quickly reach 750° F to 850° F
(399° C to 454° C) or higher depending on the height of
cooking pan and food. Be cauous of parchment with high
end appliances as they tend to have much more power
and run hoer than standard appliances.
• Using the broiler will quickly sear the exterior of food but
can leave the center uncooked. Always use a food
thermometer to check the center temperature of your
food to prevent illness from undercooked food.
Item How Done Temperature Cooking Time Rack Posion
Steak Rare
High
6-8 minutes per side Top
Medium
High
8-10 minutes per side Middle
Hamburger Medium
High
6-8 minutes per side Top
Medium-Well
High
8-10 minutes per side Middle
Fish 1” (25.4 mm) thick
Medium-High
10-15 minutes Middle
1/2” (12.7 mm) thick Medium-High 8-10 minutes Top
Chicken Boneless Breast
Medium
15 minutes per side Middle
Leg & Thigh Lower Medium 25 minutes per side
Garlic Bread Medium 3-5 minutes Lower
• When cooking very large cuts of meat that require a sear,
broil them unl the outer poron is seared to your liking,
then cook them in the oven unl the center temperature is
within 10° F (-12° C) of where you want it to be. Remove
the meat from the oven and loosely tent in aluminum foil
for ten minutes to allow the juices to distribute evenly.
Cung too soon will result in less juicy foods.
Suggested Broiler Sengs
Note: Cook mes in the following table will vary due to food
thickness and preference.
Loading ...
Loading ...
Loading ...