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Most foods can be broiled at the H! Broil Setting. Select
the LO Broil setting to avoid excesslve browning or
drying of foods that should be cooked to the well-done
stage (such as thick pork chops or poultry).
BROgLUNG T P$
• Your oven door shouRd be open to the broia
stop position whi_e broODing. Jf the door is
cllosed, the food w_H roast and not broil
, 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.
. Do not preheat when bro_l;ingo 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 slde just before
serving.
• Brush chicken and fish with butter several Umes as
they broil. When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It is
not necessary to turn fish.
. Never leave a soiled b_'oiller pan in the range,
Grease in the pan may smoke or burn the next time
the oven ls used.
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety.
not cover the entire h_'oiler
grid w_th foil, Poor drainage
of hot fat may cause a broiler
fire°
Ill a fire starts, cl!ose the oven
door and turn controUs o_f, If
l_re continues, throw baking
soda on the fire. Do not put
water on the f_re°
PO$11TIONING BROItLER PAN
Broiling is cooking by direct heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broiling. For best results steaks and chops
should be at least 314" thick.
After placing food on the broiler pan, put the pan on an
oven rack In the proper position. The recommended
rack position and cooking time can be found In the chart
below.
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 outslde.
Side one should be cooked 1 - 2 minutes longer than
side two°
Food
Steak - 1" Thick
Rare
Medium
Well Done
...... ,, ,, ,,,,,_,,,,_,,,_u,,
Ground Beef Patties
iViedium-1" Thick
lVledium-1/2" Thick
Rack
Position
4 = Highest
= Lowest
4
3
3
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
, ,,,,, ..............
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
3
3
3
9-11
13-15
21-23
3 16-18
4 7-9
18-21
27-29
16-18
3
3
2
3
11-12
_,,,,,,,,,,, ,,,,,,,,,_
11-13
45-55
8-11
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.
12 NEBRL14
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