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I ROlUNG
BROULI]NG TIPS:
Flease r_te:
Your oven ¢Boor should
be open to the b_oJ[ s_op
position while broiling.
• 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.
•_no_ preheat when brooming, 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
serving.
•Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking. Broil chicken skin side down. It is
not necessary to turn fish.
, Never leave a soiled broiBer pan in the oven.
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.
The closer the food is to the broil element, the _aster the
meat browns on the outside, yet stays red to pink in the
center. _i_vlng the meat farther away from the element
lets the meat cook to the center while browning outside.
Side one should be cooked 1 - 2 minutes longer than
side two.
Food
R_ck
Poseidon
4= Highest
t= Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
iVledium-1" Thick
IVtedlum-1/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Bacon
'" i'i'_ ......... . , ...... _.......
4
3
3
3
4
.........
3
3
3
3
2
9-11
13-t5
21-23
, , ,,,,,,,
16-18
7-9
18-21
27-29
' 16-t8
11-12
11-13
_, , ,,,
45-55
3
3
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_ The U.S. Department ef
Agriculture no_es: Rare n_ats _re popular, but
cooking m_ats to only 140°F means so_e po_.
sonlng organisms may survive.
TO BROIL:
POSiTiONiNG BROILER PAN
Broiling is cooktng 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.
After placing food on the broiler pan and grid, put the
pan on an oven rack In the proper position. The recom-
mended rack position and cooking time can be found in
the following chart° If your oven Is connected to 208
volts, you may want to preheat and position the oven
rack one position hlghen 14
1. Pressthe BROIL pad,
2. Press the UP arrow pad once to select LO
BROIL.
3. Press the UP arrow pad twice to select HB BRORL.
"BROIIU' and either "Hi" or "LO" will show inthe upper right
corner of the display depending on your cholce_
NOTE: Use LO broil to cook foods such as poultry or thick
cuts of meat thoroughly without over-browning them°
If you do not press the up ordown arrow pad, the display
will go blank and you must repeat Steps I and 2.
4. When broiling is finished, press the
CLEAR/OFF pad_
NEBRL31-4
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