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BROILING
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum.
Your range has a compartment below the oven for
broiling. A specially designed broiler pan and grid
allow dripping fat to drain away from the food and
keep it away from the high heat of the gas flame.
Both the oven and broiler compartment doors
must be closed during broiling.
1. Turn the OVEN CONTROL knob to BROIL.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side, place
that side down on broiler grid and cook without
turning until done). Time foods for about one-half
the total cooking time, turn food, then continue to
cook to preferred doneness.
2. When broiling is finished, turn OVEN CONTROL
knob to OFF. Remove the broiler pan from the
broiler compartment and serve food immediately.
Leave the pan outside the range to cool.
NOTE:
• Always use the broiler pan and grid that comes with
your range. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan.
• For steaks and chops, slash the fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.
• If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to 10 minutes only.
• When arranging the food on the pan, do not let fatty
edges hang over the sides because dripping fat could
soil the oven.
• The broiler compartment does not need to be
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
• Frozen steaks can be broiled by positioning the shelf
at the next lowest shelf position and increasing the
cooking time given in this guide 1
1
⁄
2
times per side.
Broiling Time (approximate minutes)
Food Thickness 1st Side 2nd Side
Beef Steaks
Rare 1 inch 5–7 3–4
Medium 1 inch 9–11 4–6
Well done 1 inch 11–13 9–11
Beef Steaks (frozen)
Rare 1 inch 7–11 4–5
Medium 1 inch 13–16 6–9
Well done 1 inch 16–19 13–16
Beef Steaks
Rare 1
1
⁄
2
inch 9–11 6–8
Medium 1
1
⁄
2
inch 13–15 8–10
Well done 1
1
⁄
2
inch 17–19 16–18
Ground Beef Patties
Medium 1/2 inch 6–7 4–5
Well done 1/2 inch 8–9 6–7
Lamp Chops 1 inch 10–12 9–11
Calf’s Liver 1/4 inch 5–6 3–4
Chicken (halved) 1
1
⁄
2
lbs. 25–30 10–12
Ham Slice 1 inch 11–12 10–11
Fish Fillets 11–16 9–14
Fish Steaks 6–7 4–5
Frankfurters 7–8 5–7
19
BROILING GUIDE
Roasting Guide Broiling Broiling Guide
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