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USING YOUR OVEN
HOW TO BROIL
Broiling is a method of cooking tender
meats by direct heat under the burner.
The cooking time is determined by the
distance between the meat and the
burner, the desired degree of doneness
and the thickness of the meat.
Broiling requires the use of the broiler
pan and insert. The correct position of
the insert in the pan is very importanL
The broiler insert should be placed in
the pan so grease wilt drain freely. Im-
proper use may cause grease fires.
The broiler insert CANNOT be covered
with aluminum foil as this prevents fat
from draining into pan below. However,
for easier cleaning, the broiler pan can
be lined with foil.
Do not use disposabre broiler pans.
They do not provide a separate tray.
TO BROIL:
1. Prepare meat by removing excess fat
and slashing remaining fat, being
careful not to cut into meat. This will
help keep meat from curling.
2. Place broiler pan onany of the recom-
mended rack positions. Generally,
for brown exterior and rare interior,
the meat should be close to the
burner. Place further down if you
want meat wel! done.
3. Broiling should be done with oven
door closed.
4. Follow suggested times on broiling
chart. Meat should be turned once
about half way through cooking.
5. Check doneness by cutting a slit in
meat near center for desired color.
6. Press STOP/CLEAR pad to cancel a
broil operation.
Use HI BROIL for most broil operations.
When broiling longer cooking foods
such as pork chops, poultry or thick
steaks, select LO BROIL. Low tempera-
ture broiling arlows food to cook to the
well done stage without excessive
browning. Cooking time may increase if
LO BROIL is serected.
BROILING CHART
BACON #2 Welt Done 6 to 10 minutes
CHICKEN LO BROIL
Whole, split #3 Welt Done 45 to 60 minutes
Pieces #3 Well Done 30 to 45 minutes
GROUND BEEF PATTIES
3/4 to 1-inch thick #2
LAMB CHOPS
1-inch thick
1 1/2-inch thick
WIENERS, precooked
Hot dogs, smoked or Polish sausage, Bratwurst, etc.
#2
#3
Rare
Medium
Well Done
Medium
Wel! Done
Medium
Well Done
#2
-I2-
10 to 13 minutes
12 to 15 minutes
15 to 18 minutes
12 to !5 minutes
16 to 20 minutes
15 to 19 minutes
25 to 30 minutes
8 to 12 minutes
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