USING YOUR OVEN
HOW TO BROIL TO BROIL: To set oven:
Broiling is a method of cooking tender 1. Preparemeat by removingexcess fat
foods by direct heat underthe element, and slashing remaining fat, being
The degree of doneness is determined careful not to cut into meat. This will
by the distance between the meat and help keep meatfrom curling.
the element, and the length of broiling 2. Placebroilerpanonanyoftherecom-
time. mended rack positions. Generally,
for brown exterior and rare interior,
Broiling requires the use of the broiler the meat should be close to the ele-
pan and insert. The correct position of ment. Place further down if you want
the insert in the pan is very important, meat well done.
The broiling insert should be placed in 3. Broiling should be done with oven
the pan so the grease will drain freely, door openedto the broil stop position
Improper use may cause grease fires.
(opened about 4-inches). Use HI BROIL for most broil operations.
The broiler insert CANNOT be covered 4. Follow suggested times on broiling When broiling longer cooking foods
with aluminum foil as this prevents fat chart. Meat should be turned once such as pork chops, poultry or thick
from draining into pan below. However, about half way through cooking, steaks, select LO BROIL. Lowtempera-
for easier cleaning, the broiler pan can 5. Check doneness by cutting a slit in ture broiling allows food to cook to the
be lined with foil. Do notuse disposable meat near center for desired color, well done stage without excessive
broiler pans. They do not provide a 6. Press STOP/CLEARbuttonto cancel browning. Cooking time may increase if
separate tray. a broil operation. LO BROIL is selected.
BROILING CHART
STEAKS 2 rare 8 to 10 min.
1-inch medium 12 to 14 rain.
well 18 to 20 min.
HAMBURGER 2 rare 10 to 12 min.
3/4 to l-INCH medium 12 to 15 min.
well 15 to 18 min.
FISH FILLETS
Fresh 2 flaky 10 to 15 min.
Frozen 2 flaky 15 to 20 min.
BACON 1 well done 2 to 4 min.
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