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B OIL ]HG
Most foods can be broiled at the 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).
BROBLING T PS
Please note:
Your oven door should be open to the broil
stop position while broiling, llf the door is
c_osed, the food wiU 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 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 and broil with stdn 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 (mold foil tighUy
to grid and cut slits in foil to
align with slits in the grid).
Poor drainage of hot fat may
cause a broilier fire.
_lf a fire starts, close the oven
doe_' and turn controls off. if
fire continues, throw baking
soda on the fire. Do not put
water on the fire.
PO$ IT ONmlRG BROItLER 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 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 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.
Side one should be cooked 1 - 2 minutes longer than
side two.
Food
Steak - t" Thick
Rare
Medium
Wel! Done
Ground Beef Patties
Medium-1" Thick
Medium-I/2" Thick
Rack
Position
4 = Highest
t = Lowest
4
3
3
3
4
Lamb Chops - 1" Tldck 3
Pork Chops - 1" Thick 3
Total Time
(minutes)
9-11
13-15
21-23
t6-18
7-9
18-21
27-29
Pork Chops - 1/2" Thick 3 16-18
Ham Slice - 1/2" Thick 3 11-12
Fish (Fillets) 3 11-13
Chicken (Pieces) 2 45_55
........................... _
Frankfurters 3 8-11
Bacon 3 9-11
This chart is a generat-guideo 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.
13 NEBRL14-1
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