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Broiling is cooking by direct heat
from the upper element. The oven
door should remain open to the broil
stop position during broiling.
It is not necessary to preheat the
oven when broiling. Use the broiler
pan and grid that came with your
range. 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.
The U.S. Department of Agriculture
recommends to cook meat and
poultry thoroughly--meat to at least
an INTERNAL temperature of 160 ° F
and poultry to at least an INTERNAL
temperature of 180 ° F. Cooking to
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 will allow the meat to cook
to the center while browning on the
outside. Cook side 1 at least 2
minutes longer than side 2. If 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. This chart is based on meats
at refrigerator temperature.
FOOD
..,,, ............. ,
Steak 1" thick
Ground beef
patties
1" thick
Pork Chops-
1/2" thick
Fish (fillets)
Chicken
(pieces)
RACK
POSITION
.... ,,, ,,,._,,, .................
3
,, ,,,,,u., ,
3
,,,,,,,,,, 3
3
2
TOTAL
9-11
16-18
.........27- ,9.....
11-13
45-55
1. Set the OVEN CONTROL KNOB
to BROIL.
2. When broiling is finished, turn the
OVEN CONTROL KNOB to the
"OFF" position,
12
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