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I ¸ i i !ii!ii!!!/
BROILING .......
Broiling is a method of cooking tender meats by direct
heat, The cooking time is determined by the distance
between the meat and the oven burner, the desired
degree of doneness and the thickness of the meat.
Broiling Tips
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups, Improper use may cause grease fires.
For easier clean up, line the broiler pan with foil and spray
the insert with a non-stick vegetable spray. Do not cover
the broiler insert with aluminum foil as this prevents fat
from draining into pan below,
Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering,
Season meat after cooking.
Place oven rack in the correct rack position when oven is
coo!. For darker browning, place meat closer to the oven
burner, Place meat further down if you wish meat to be
well done or ff excessive smoking or flaring occurs.
To Set Oven To Broil:
1. Press the BROIL pad.
• 000 will appear in the display.
• BROIL indicator will flash in the display.
2. Press the • pad to select HI BROIL for normal
broiling or press the _!r pad to select LO BROIL for low
temperature broiling,
3. Follow the suggested times in the chart below.
• Turn meat once about half way through cooking.
• Check for doneness by cutting a slit in the meat near
the center for desired color.
4. At the end of cooking, remove the broiler pan and press
the CANCEL pad.
° The current time of day will reappear in the display.
Use HI BROIL for most broil operations.
Select LO BROIL when broiling longer cooking foods such
as poultry. The lower temperature allows food to cook to
the well done stage without excessive browning. Cooking
time will increase if LO BROIL is selected.
See Care and Cleaning Chart on page 15 for instructions
on cleaning the broiler pan and insert.
TYPE OF FOOD
, ,,,,,........... ,, ,, ,
BACON
BEEF
Steaks 1-inch thick
CHICKEN
Pieces
FISH
Fillets
.... = ......
DONENESS
Well Done
Medium
Well Done
Well Done
Flaky
Flaky
Well Done
RACK
#4
#4
#4
#3 or #4
#4
#4
#4
Steaks, 1-inch thick
GROUND BEEF PATTIES
3/4-inch thick
PORK CHOPS
1-inch thick
TOTAL TIME
BROIL
6 to 10 minutes
BROIL
15 to 20 minutes
BROIL
20 to 25 minutes
LO BROIL
30 to 45 minutes
BROIL
8 to 12 minutes
BROIL
12 to 15 minutes
BROIL
15 to 20 minutes
Well Done
....... | ......
#4
BROIL
20 to 30 minutes
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