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BROILING
BROILING TIPS I_
Please note:
Your oven door should
be open to the broil I_1_
stop position white
broiling.
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 broiling. 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 side just before
serving.
Brush chicken and fish with butter several times as
they broil When broiling fish, grease the grid to
prevent sticking. Broil with skin 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 lock
the oven lock/
unlock handle
while broiling.
The oven lock/
unlock handle Is
used for self-
clean onty.
13
POSITIONING BROILER PAN
Broiling Iscooking by dlroct heat from the broil element.
Tender cuts of meat or marinated meat should be iN)-
leoted for broiling. For best results steaks and chops
should be at least 3/4" thick.
Alter placingkxxl on the brolterpan and grid,i_t thepanon
an oven rsck Inthe proper pesltlo_ The recommended rack
pesltlon and cooldng time cen be found Inthechert below. If
ycur range Isconnected to 208 Volts you may wish to use a
higher rackpesltlon.
The closerthe food letothe broilelement,the fasterthemeat
browns on the outside, yet stays red to p_nkIn the center.
Movingthe meat falther away from theelement letsthe meat
cook tothe center while browning outside. Side one should
be cooked I - 2 mlnutee longerthan side two.
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" Thick
Medium-I/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
Rack
Position
4. Highest
1 - Lowest
Total Time
(minutes)
3
4
3
3
3
3
3
2
3
3
4 9-11
3 13-15
3 21-23
16-18
7-9
18-21
27-29
16-18
11-12
11-13
45-55
6-11
9-11
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. The U.S. Department of Agri-
culture notes that meats cooked rare are popular, but
cooking meat to only 140°F may allow some polsontng
organisms to survive.
TO SET BROIL:
1. Set the OVEN SET KNOB to BROIL.
2. Set the OVEN TEMP KNOB to BROIL.
OVENSET OVEN• TEMP
OFF
__ NEBRL33-1
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