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BROILING
BROILING TliPS:
Please note:
Your oven door should
be closed while broiling,
e
o
Use only the brotler pan and grid that came with your
range for broiling. They are designed for proper
drainage of fat and Ilqutds and help prevent spatter,
smoke or fire.
Do not preheat when broiling, Foreven 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 curfing.
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 chicken 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.
FOSNTItOHNHG BROILER 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 and grid, put the
•_on an oven rack in the proper position. The recom- 11
mended rack position and cooking time can be found in
the chart below°
The closer the food is to the broil burner, the faster the
meat browns on the outside, yet stays red to pink in the
center. Moving the meat farther away from the burner
lets the meat cook to the center while browning otJtslde.
Side one should be cooked 1 - 2 minutes longer than
side two.
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" Thick
Medium4/2" Thick
Rack
Position
4 = Highest
1 = Lowest
Total Time
(minutes)
4 9-11
3 13-15
3 21-23
3
4
Lamb Chops - 1" Thick 3
16-18
7-9
18-21
3 27-29
3 16-18
3 11-12
3 11-13
2 45-55
3 8-11
3 9-11
Pork Chops- 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
"-Frankfurters
Bacon
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 meat cooked rm'e is popular, but
cooking meat to only 140°F means that some poisoning
organisms may survive_
TO
1. Press the BROIL pad_
2. Press the UP arrow pad once to select LO
BROIL.
3o Press the UP arrow pad twice to select H! _RORL,
,,BRO!I L" and either"H V'o r "LO" will show in the upper right
corner of the display depending on your choice°
NOTE: Use LO broil to cook foods such as poultry or thick
cuts of meat thoroughly without over-browning therno
If you do not press the up or down arrow pad, the display
will go blank and you must repeat Steps 1 and 2.
4. When broiling is finished, press the
CLI_AR/OFF pad.
NGBRL16
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