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II£011111
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V_)_ _ve_ _Ioo_, should
o Use otlty the brolerpan and grid that came with your
range for brollng. They are designed for proper
dralr_ag9 of fa_ and IquJds and help prevent spatter,
smoke or fire.
, @e _e_ lp_'ehea_ _,_Jhenbro_lin_= For even broiling
on both sides, start the food on a cold pan.
o Trim the outer layer of fat from steaks and chops. Slit
the faly edges to keep the meat from curling.
- For m'_dmurn juiciness, salt the first side just before
turnang the meat. Salt the second side just before
se_JIng.
. Brush chicken and fish with butter several times as
they broil When broiling fish, grease the grid to
prevent slcklng. Broil chicken with sktn side down.
i iS nol necessary 1o turn fish.
o _eve_ leave a soiled l_oiler pan in the range.
Grease In the pan may smoke or burn the next time
the oven Is used.
= Be sure you know _he correct procedure for putting
eu_ a grease fire. See the section ea safe_y.
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 In
the chart below. If your range Is connected to 208 volts
you may want to use a higher rack posttlon.
The closer the food is to 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 elemen_
lets the meat cook to the center while browning outside.
Side one should be cooked I - 2 minutes longer than
side two.
Foo_
Steak- 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
IVledium.1" Thick
Medium-I/2" Thick
Pork Chops- 1" Thick
Fish (Fillets)
Rack
Posi_io. To_al T_me
= Highes_ (_i.u_es)
1 = Lowes_
4 9-11
3 13-15
3 21-23
3
4
3
3
16-18
7-9
27-29
11-13
Chicken (Pieces) 2 45.55
This chart is a general guide. The size, weight, thick-
ness, and starting temperature of the food, as wel as
your own personal preference, will affect the cooking
time. Times in the chart are based on the food being at
refrigerator temperature_ The _.S. Depa_er_ o_
Agricul_u_,e ne_es _ha_ mea_ cooked rare is pop_-
Ila_'_Ibu_ coo_ieg mea_; 1o o_ly _40°F _r_ay allow
sere poiso.i_g organisms 1_osu_ive.
TO $_T BROIL:
1. Set the OVEN CONTROL
_HOB to BROIL. OFF
PI$1TIIIIIIG lllilli)lllill PAI I
8roll_g is co#king by direct heat from the broil element.
T_n_er c_._ of meat or marinated meat should be se-
g_c_edfor broth_g. For best resuls steaks and chops
should be al leas_ 3/4" _hlck.
,
11
When broiling is finished,
turn the _VIEH CONTROL
_NOI_ to the "OFF" posi-
tion.
NEBRL28-4
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