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TO SET BROmL
1_ PRESS 2. PRESSFOR HI. PRESS FOR LOo
3_ Press CLEAR/OFF when broiling is complete.
Most foods can be broiled atthe HI Broil Setting. Select
the LO Broil setting to avoid excessive browning or
drying of foods that should be cooked to the well-done
stage (such as thick pork chops or poultry).
BROiLiNG TiPS
o Your oven door should be open to the broil
stop position while broiling, if the door is
cnosed_ the food will 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 f!re.
• Do not preheat when broiling• For even broll!ng
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 julciness, 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 and broil with sktn side down. It Is
not necessary to turn fish.
• Never leave 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.
Do not cover the entire broiler
grid with foil. Poor drainage of
hot fat may cause a broiler fire,
if a fire _tarts_ close the oven
door and turn controls off, If fire
continues, throw baking soda
on the fire. Do not put water on
the fire,
POSiTIONiNG BROILER 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 3/4" thick.
After placing food on the broiler pan, put the pan on an
oven rack !n the proper position. The recommended
rack position and cooking time can be found In the chart
below.
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 element
lets the meat cook to the center while browning outside,
Rack
Position
Food 4 = Highest
t = Lowest
Steak - 1" Thick
Rare
Medium
WeU Done
Ground Beef Patties
Medium.1" Thick
Medium-l/2" Thick
Lamb Chops - 1" Thick
Pork Chops - t" Thick
Pork Chops. 1/2"Thick
Ham Sgice - 1/2" Thick
Fish (Fille_s)
Chicken (Pieces)
Frankfurters
Bacon
Total Time
(minutes)
4 9.11
3 t3-t5
3 16-t8
4 7-9
3 t 8-2t
3 27-29
3 tS.t8
3 11-t2
3 1t.13
2 45-55
3 8.1t
3 9-11
This chart ts a general gulde_ The size, weight, thick-
ness, and starting temperature of the food, as well as
your own personal preference, wl!! affect the cooking
time. Times In the chart are based on the food being at
refrigerator temperature.
9 NEBRL05-1
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