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BROILING TIPS, if equipped
Broiling is a method of cooking tender meats by direct
radiant heat. The cooking time is determined by the distance
between the meat and the oven burner, the desired degree
of aloneness and the thickness of the meat.
Broiling requires the use of the broiler pan and insert. The
bro;ler insert must be in place to allow fat and liquid to drain to
the pan below to prevent spatters, smoke and flare-ups.
Improper use may cause grease fires.
For easier clean up, line the broiler pan with foil and spray
the insert with a non-stick vegetable spray. Do not cover the
broiler insert with aluminum foi! as this prevents fat from
draining into pan below.
Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering. Season
meat after cooking
Place the broiler rack in the correct rack position when the
broiling compartment is cool. For darker browning, place
meat closer to the oven burner. Place meat further down if
you wish meat to be well done or if excessive smoking or
flaring occurs.
See Care and Cleaning Chart on page 15 for instructions on
cleaning the broiler pan and insert.
How To Set Oven To Broil:
1. Place the broiler rack with
the broiler pan in the
recommended position
shown in the broiling chart
below. Remove broiler rack
when using bottom position.
If the bottom position Is
selected, use mitts and
carefully remove the broiler
pan from the broiling compartment.
2. Push in and turn the Thermostat knob to BROIL.
tt is possible to broil longer cooking roods such as
chicken at a lower temperature to prevent overbrowning
and reduce splattering. Turn the knob to 400" or 450:F,
rather than BROIL, for low temperature broiling.
3. Follow the suggested times in the broiling chart. Meat
should be turned once about halfway through cooking,
4. Check the doneness by cutting a slit inthe meat near the
center to check the color,
5. After broiling, turn the oven off. Pull the broil rack out and
remove the broiler pan. Store the clean broiler pan and
insert in the broiling compartment.
BROIL CHART FOR BROILING COMPARTMENT
TYPE OF FOOD
BACON
BEEF STEAKS
1-inch thick
i
t
, ,,
|
i CHICKEN
Pieces
!
i FISH
Fillets
Steaks, 1-inch thick
DONENESS
Wet! Done
Medium I
Welt Done
Well Done
Flaky
Flaky
BROILING RACK POSITION*
Middle
Middle
Middle
M[ddte
Middle
Middle
TOTAL TIME
BROIL at 400°F
7 to 10 minutes
BROIL
14 to 20 minutes
BROIL
16 to 24 minutes
BROIL at 400°F
30 to 45 minutes, ,,
BROIL
8 to t2 minutes
BROIL
10to 15 minutes
GROUND BEEF PATTIES
3/4-inch thick
HAM SLICE, precooked
1/2-inch thick
PORK CHOPS
1-inch thick
Well Done
Warm
Well Done *
Middle
Middle
Middle
BROIL
14 to 18 minutes
BROIL
8 to 12 minutes
BROIL
!8 to 25 minutes
* Upper is the top rack position; middle is the lower rack position; bottom is the bottom of the broiler compartment,
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