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IIIQILIHI
") ush When
Finished
CANCEL
(_ Turn to set
HI or LO
\Bro t
I I ° UU U=_=_
8'_° '=' O ==°=
JLa £
TIMER
COOK
CLOCK STOP CLEAN BROIL BAKE
TIME TIME
__) Push
Most foods can be broiled at the HI Broil Setting. Select
the LO Broil setting to avoid excessive brownlng or
drying of foods that should be cooked to the well-done
stage (such as thick pork chops or poultry).
I10111111 TIPS
o Your ouen door should be open to the broil stop
positio_ while broiling, If the door is ciosed,
the loot wili _oast and not troih
, Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper
drainage of iat and liquids and help prevent spatter,
smoke or fire.
o Do no_ preheat _vhen broiling, For even broiling
on boil1 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 keep
it from sticking and broil with skin side down. it is not
necessary to turn fish.
o Nero,' leave a soiled broiler pan i. the ra.ge.
Grease in the pan may smokeor burnthe next timethe
oven is used.
o Be sure you know the correct procedure for
purifying oui a g_,ease five, See the section on
safety,
A Do not cover the entire broiler grid with
foil. Poor drainage of hot fat may cause
a broiler fire.
If afire starts, close the oven door and turn controls
off. if fire continues, throw baking soda on the fire.
Do not put water on the fire.
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 should be at
least 3/4" thick.
After placing food on the broiler pan, put the pan on an
oven rack in the proper position° The recommended
rack position and cooking time can be found in the chart
below.
The closer the food is to the broll 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.
Side one should be cooked 1 - 2 minutes longer than
side two.
Rack
Position Total Time
Food 4 = Highest (minutes)
t = Lowest
Steak - 1" Thick
Rare 4 9-11
Medium 3 13-15
Well Done 3 21-23
Ground Beef Patties
Medium-1" Thick
Medium-I/2" Thick
3 16-18
4 7-9
Lamb Chops - 1" Thick 3 18-21
Pork Chops- 1" Thick 3 27-29
Pork Chops - 1/2" Thick 3
Ham Slice - 1/2" Thick 3
Fish (Fillets) 3
Chicken (Pieces) 2
Frankfurters 3
Bacon 3
16-18
11-12
11-13
45-55
8-11
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.
!1
NEBRL08
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