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Broiling is cooking by direct heat
from the upper element. The oven
door should remain open to the broil
stop position during broiling.
It is not necessary to preheat the
oven when broiling. Use the broiler
pan and grid that came with your
range. Both are designed for proper
drainage of fat and liquids.
Bf foill _s used it must
be molded tightgy to
the grid and s_its cut
into the foil to _atch
those of the grid, This al-
Rows fa_s and lliqu_ds to
drain _nto the broilier pan,
preventing fh'e and exces-
sive smoke.
Ailways remove the pan and
grid from the oven, Storing
or forgetting a
soiged broi]ler pan in __
the oven is a poten-
tiall smoke or fire
hazard°
The U.S. Department of Agriculture
notes that meat cooked rare is
popular, but meat cooked to only
I40°F (rare) means that some food
poisoning organisms may survive.
The closer you place foods to the
broil element, the faster foods brown
on the outside yet remain red to pink
in the center.
Moving meats away from the element
will allow the meat to cook to the
center while browning on the outside,
Cook side 1 at least 2 minutes longer
than side 2. If your oven is connected
to 208 volts, you may want to use a
higher rack position and/or broil
foods longer.
The size, weight, thickness, starting
temperature and your preference of
the doneness of the meat will affect
broiling. This chart is based on meats
at refrigerator temperature.
FOOD
Steak 1" thick
Ground beef
patties
1" thick
Pork Chops-l/2"
thick
Fish (fi!!ets).
Chicken (pieces)
RACK
POSITION
3
3
3
3
2
TOTAL
...."rIME (MIN.)
9-11
16-18
27-29
11-13
45-55
t, Set the OVEN COETROL
KNOB to BROQL.
2. The "OVEN OH" indicator light
will glow.
3, When broiling is finished, turn the
OVEN CONTROL EHOB to the
"OFF" position.
16
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