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BROILING
BROILING TIPS
Please note:
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 liquids 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. Slit
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
sewing.
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 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,
POSITIONING BROILER PAN
Broiling Iscooking 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.
Afterplacingfood on thebroiler pan,putthe panon anoven
rackIntheproperposition. The recommended rackposition
and cookingtime can befound In thechert below.
The closerthefood Istothebroilelement,the fasterthemeat
browns on the outside, yet stays red to pink In the center.
Movingthemeat farther away from theelement letsthemeat
cookto the center while browningoutside. Sideone should
be cooked I - 2 minutesIon er then side two.
Food
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" 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
Position Total Time
4 = Highest (minutes)
1 = Lowest
4 9-11
3 13-15
3 21-23
3 16-18
4 7-9
3 18-21
3 27-29
3 16-18
3 11-12
3 11-13
2 45-55
3 8-11
3 9-11
This chart Is a general uide. 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.
TO SET BROIL:
1. Set the OVEN SET KNOB to BROIL.
onoocovenoc SOWOoOLd____=
unlock handle OVENSET OVEN• TEMP
while broiling. OFF
The oven lock/ _,_._ _ 4 0 3Oo
unlock handle Is ._,_o
used for self- ___
cleanon .
_'<>" CLEAR
13 NEBRL27
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