OVEN USE
18
BROILING TIPS
Broiling is a method of cooking tender meats by direct
heat. The cooking time is determined by the distance
between the meat and the broil burner, the desired degree
of doneness and the thickness of the meat.
Broiling requires the use of the broiler pan and insert. The
broiler insert must be in place to allow fat and liquid to
drain to the pan below to prevent spatters, smoke and
flare-ups. Improper use may cause grease fires.
For easier clean up, line the broiler pan with foil and spray
the insert with a non-stick vegetable spray. Do not cover
the broiler insert with aluminum foil as this prevents fat
from draining into pan below.
Trim excess fat and slash remaining fat to help keep meat
from curling and to reduce smoking and spattering.
Season meat after cooking.
Place oven rack in the correct rack position when oven is
cool. For darker browning, place meat closer to the broil
burner. Place meat further down if you wish meat to be
well done or if excessive smoking or flaring occurs.
See Care and Cleaning Chart on page 21 for instructions
on cleaning the broiler pan and insert.
BROILING CHART
* The top rack position is position #5.
** Broiling times are approximate and may vary depending on the meat.
TOTAL TIME
TYPE OF MEAT RACK POSITION* DONENESS (MINUTES)**
BACON #4 Well Done 6 to 10
BEEF STEAKS
1-inch thick #4 Medium 15 to 20
#4 Well Done 20 to 25
CHICKEN LO BROIL
Pieces #3 or #4 Well Done 30 to 45
FISH
Fillets #4 Flaky 8 to 12
Steaks, 1-inch thick #4 Flaky 12 to 15
GROUND BEEF PATTIES
3/4-inch thick #4 Well Done 15 to 20
HAM SLICE, precooked
1/2-inch thick #4 Warm 8 to 12
PORK CHOPS
1-inch thick #4 Well Done 20 to 25
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