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BROILING
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).
POSITIONING BROILER PAN
Broiling Iscooking by direct heat from the broil element.
Tender cuts of meat or marlnsted 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 reck In the proper position. The recommended
reck position and cooking time can be found In the chart
below.
The closer the food Isto 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 mlnutea longer than
side two.
BROILING TIPS
Your oven door should be open to the broil
stop position while broiling. If the door is
closed_ the food will 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 ,quids 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. Silt
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 skin side down. It is
not necessary to turn fish.
Never leave • soiled broiler pan in the range.
Grease In the pan may smoke or bum the next time
the oven Is used.
Be sure you know the correct procedure for putting
out a grease fire. Seethe section on safety.
Do not cover the entire broiler
grid with foil. Poor drainage
of hot fat my cause a broiler
fire.
If a fire starts, close the oven
door and turn controls off. If
fire conUnues, throw baking
soda on the fire. Do not put
water on the fire.
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-l" Thick
Medium-I/2" Thick
Lamb Chops - 1" Thick
Pork Chops- 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
Rack
Posit_n
4- Highest
f = Lowest
Total Tim
(minutes)
4 9-11
3 13-15
3 21-23
3
4
3
3
3
3
3
2
3
3
16-18
7-9
16-21
27-29
16-18
11-12
11-13
46.55
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.
12 NEBRL14
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