Filter
Top Products
BROILING
• 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.
• After placing food on the broiler pan, put the pan on
the rack In the lower broiler compartment. The
recommended rack position and cooking time can
be found in the chart at right.
The closer the food Is to the broil burner, the faster
the meat browns on the outslde, yet stays red to plnk
in the center. Movlng the meat fartheraway from the
burner lets the meat cook to the center while
browning outside. Side one should be cooked 1 - 2
minutes longer than side two.
A Your oven and broiler doors should
be completely closed while broil.
ing.
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. Preheating may
cause the thermostat to cycle the broil burner off
and on. 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 and broil with skin side down. it is
not necessary to turn fish.
• Neverleaveasoiledbroilerpanlntherange. 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.
not cover the entire broiler
grid with tfoiU, Poor drainage
of hot fat _y cause a broiler
fire,
if a fire starts_ close the even
door and turn controis off. if
fire continues, _;hrow baking
soda on the fire= Do not put
water on the fire.
POSiTiONiNG BROILER PAN
After placing food on the broiler pan, slide the pan into
the proper rack position In the lower broiling compart-
ment.
Be sure the sump (grease well) in the pan is to the
front of the range.
Rack
Position Total Time
Food 3 = Highest (minu_es}
1 = Lowest
Steak - 1" Thick
Rare 3 t04 2
Medium 3 14-16
Well Done 2 20-22
Ground Beef Patties
Medium
Well Done
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Shoulder Steaks
3 11-13
3 13-15
2 16-20
2 20-25
2 16-20
3 14-16Ham Slice - 112" Thick
Fish (Fillets) 2 10-15
Chicken (Halves) 1 40-60
- Frankfurters 2 10-15
Bacon 2 5-7
Open-face Sandwiches 2 6-10
This chart is a general guide. The size, weight, thick-
hess, 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.
NGBRLo5