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BRO|LBNG
BROHL_NG TBPS:
Your oven door should
posi_ioe_ whEle brogl_ng,
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.
o Do not preheat when broiling. For even broiling
on both sides, 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°
• Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking. Broil chicken skin side down. it is
not necessary to turn fish.
Never _eave a soiled broiler pan in the range.
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 the section on safety.
POSiTiONiNG BROILER PAN
Broiling Iscooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be so-
lected for broiling. For best results, steaks and chops
should be at least 3/4" thick.
After placing food onthe broiler pan and grid,put tl_ pan on
anoven rack Inthe proper position. The recommended rack
position and cooking ttrnecan befound in the chart below° if
your range Isconnected to 208Volts, you rnaywant topreh_='_
and p_sitfon _heoven rack,one pc_ition higher.
The closerth_food istothe broil element,the faster _h_me_
browns on the outside, yst stays red to pink in the center.
_oving _hem_"t Partheraway _romthe element I_sthe me.='-;
cookto the centerwhll_ browning outside. Sfdeone shoul_
.... b_ c_kad I - 2 minutes longer than side t'v'_.
R_zck
Position Tote| Ti_e
Food 4 = H_ghes_ (_nu_es)
t = Lowest
Steak - 1" Thick
Rare 4 9-11
Medium 3 13-15
Well Done 3 21-23
Ground Beef Patties
Medium -1" Thick 3 t 6-18
Medium-I/2" Thick 4 7-9
Lamb Chops 1"Thick 3 18-21
Pork Chops- 1" Thick 3 27-29
Pork Chops - 1/2" Thick 3 16-18
Ham Slice - 1/2" Thick 3 11-12
Fish (Fillets) 3 11-13
Chicken (Pieces) 2 45-55
Frankfurters 3 8-11
Bacon 3 9-11
Thischart is a general guide. Thesize, weight,thickness, and
startingtemperature ofthefood,as wellas yourown personal
preference,willaffect thecookingtime. Times inthechartare
based on the food being at refrigerator temperature. The
U,S. Depa_ment of Agriculture notes; Meats
cooked rare are popular, but cooing to only "i40°F
wv_ans some poisoning organisms _y survive.
TO SET BROIL:
1o Press the BROIL pad.
2o Press the UP arrow pad once to select LO
BROIL.
3_ Press the UP arrow pad twice to select H! BROIL.
BROIL andetther HR or LO' wlllshowintheupperrlght
corner of the display depending on your choice.
NOTE: Use LO broil to cook foods such as poultryor thick
cuts of meat thoroughly without over-browning them.
Ifyou do not press the up or down arrowpad, the display will
go blank and you must repeat Steps I and 2o
4. When broiling is finished, press the
CLEAR/OFF pad.
14 NEBRL41-1
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