Broiling
Broiling is a method of cooking tender meats by direct
heat. The cooking time is determined by the distance be-
tween the meat and the broil element, the desired degree
of doneness and the thickness of the meat.
Broiling Tips: b_iiin_ _ c_niei c!OCk_Se t_ se!_ LOfor !ow ie_
Broiling requires the use ofthe broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to 3L F_r_pti_ _esu_ removebroiieip_n a_d_reheai
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires. _ _in_te _reb6at: ::
Do not cover the broiler insert with aluminum foil as this
t 0_ (_pened_a_t#- n_s) Turn meat _n_eaboUt
prevents fat from draining into pan below. For easier ha_ _ay _hro_gS;_ki_g Check _ot dQne_ess W
clean up, the broiler pan can be lined with foil and spray
cU_ing a s!it in _e _t near the centerfot:des!ted
the insert with a non-stick vegetable spray.
Remove excess fat and slash remaining fat to help keep
meat from curling. This also reduces smoking and spat- Current time Qf day
Place oven rack in the correct rack position when oven is Use HI BROIL for most broil operations. Select Lo
cool. For darker browning, place meat closer to the broil BROIL when broiling longer cooking foods such as poul-
element. Place meat further down if you wish meat to be try. The lower temperature allows food to cook to the well
done stage without excessive browning. Cooking time
well done or if excessive smoking and flaring occurs, may increase if Lo BROIL is selected.
See Care and Cleaning Chart on page 14 for instructions Broil times may need to be increased if range is installed
on cleaning the broiler pan and insert, on a 208-volt circuit.
Broiling Chart
BACON HI Broil #3 - Straight Rack Well Done 6 to 8
CHICKEN
Whole, split Lo Broil #2 - Straight Rack Well Done 30 to 40
or
#3 - Off-set Rack
GROUND BEEF PArrIES
3/4 to 1-inch thick HI Broil #3 - Straight Rack Well Done 16 to 19
PORK CHOPS
1/2to3/4-inch thick HI Broil #3 - StraightRack Medium 12 to 16
WellDone 14to 18
The top rackpositionisposition#4,
** Timesare approximateand may vary dependingonthe meat.
PAGE 10
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