Filter
Top Products
Broiling
PUSH WHEN
FINISHED 3
1
PP
TURN TO SET
HI OR LO BROIL
Most foods can be broiled at the HI Broil Setting
Select the
LO Broil setting to avoid excessive browning or drying of
too& that should be cooked to the well-done stage (such
as thick pork chops or poultry).
.
All broiling should be done in the upper oven
.
Broiling is cooking by direct heat from the broil burner
Tender cuts of meat or marinated meat should be
selected for broiling. For best results steaks and chops
should be at least 3/4” thick.
- Atter placing food on the broiler pan, put the pan on an
oven rack in the proper rack positlon
The recom-
mended rack position and cooktng time can be found
In the chart at right
.
I he closer the food IS to the broil burner, the faster the
rneat browns on the outside, yet stays red to pink in the
center. Moving the meat farther away from the burner
lets the meat cook to the centerwhile browning outside.
Side one should be cooked 1 2 minutes longer than
side two
.
Your oven door should be completely closed while
br3illng.
.
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, star-f 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.
.
Fcr maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
! 4
.
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
use
s
Be sure you know the correct procedure for putting
out a grease fire. See the section on safety
Do not cover the entire broiler grid
A
with foil. Poor drainage of hot fat
may cause a broiler fire.
If a fire starts, close the oven door
and turn controlsoff. If fire contin-
ues, throw baking soda on the fire.
Do not put water on the fire.
PQSITIONING BROILER PAN
~.-_-
r
Food
Steak - 1” Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-l ” Thick
Medium-l/2” Thick
Lamb Chops - 1” Thicl
Pork Chops - 1” Thick
Pork Shoulder Steaks
Ham Slice - li2”Thick
Fish (Fillets)
Chicken ( Halves)
Frankfurters
Bacon
)pen-face Sandwiches
I
t
L4
Rack
Position
4 = Highest
1 = Lowest
4
3
3
3
4
3
3
3
3
3
2
3
3
I
Total Time
(minutes)
9-l I
13-15
21-23
16-48
7-9
18-21
27-29
16-18
11-12
11-13
45-55
8-1 1
9-11
2
6-10
1
This chart is a general guide. The size, weight, thickness,
and staning temperature of the food as well as your own per-
sonal preference will affect the cooking time
Times in the
chart are based on the food being at refrigerator tempera-
ture
GBRL13