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E L I T E
OPERATION
Broiling
Broiling is cooking by direct heat from
the upper element The oven door
should remain open to the broil stop
position during broiling,
_2_ _ _
these temperatures usually protects
against food-borne illness,
The closer you place foods to the
broil element, the faster foods brown
on the outside yet remain red to pink
in the center
Moving meats away from the element
wil! allow the meat to cook to the
center while browning on the outside,
Cook side 1 at least 2 minutes longer
than side 2, tf your oven is connected
to 208 volts, you may want to use a
higher rack position and/or broil
foods longer
The size, weight, thickness, starting
temperature, and your preference of
the doneness of the meat will affect
broiling The chart below is based on
meats at refrigerator temperature,
It is not necessary to preheat the
oven when broiling,. Use the broiler
pan and grid that came with your
oven, Both are designed for proper
drainage of fat and liquids,
lf foil is used it must be
molded tightly to the
grid and slits cut into
the foil to match those
of the grid. This allows fats and
liquids to drain into the broiler
pan, preventing fire and
excessive smoke.
Always remove the pan and grid
from the oven; Storing
or forgetting a soiled
broiler pan in the oven
is a potential smoke or fire
hazard.
1, FOOD
Steak 1" thick
Ground beef
patties -
1" thick
Pork Chops -
1/2" thick
Fish (fillets)
Chicken
(pieces)
RACK
POSmON
3
i,, ,,, llll
3
3
3
TOTAL
T!ME (MIN.)
9-11
i,ii, i ,m
16-18
27-29
11-'13
45-55
The US, Department of Agriculture
recommends to cook meat and
poultry thoroughly--meat to at least
an INTERNAL temperature of I60°F
and poultry to at least an INTERNAL
temperature of 180°F Cooking to
22
continued on next page
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