Broiling The distance from the heat source depends on
the thickness of the meat. Thin cuts (3/4 to 1
Broiling is a method of cooking used for tender
inch) should be placed 2-3 inches from the heat;
steaks, chops, hamburgers, chicken, fish, and thicker cuts should be placed 3-5 inches from
some fi'uits and vegetables. The food is placed the heat. Broil until the top of the meat is
directly under the burner. The degree of brovamd. It should be approximately half cooked
aloneness is determined by"the distance between by the time the top is browned.
the meat and the burner, and the length of
broiling time. If you plan to season the meat, it is better to do
so after the surface has browned. Salt tends to
General Tips delay browning which can result in overcooking.
Broiling requires the use of the broiler pan and Salting before cooking also draws the juices out
insert supplied with your range. It is designed to of the meat, causing dryness.
drain excess liquid and fat away from the cooking Never leave a soiled broiler pan in the oven after
surface to prevent spatters, smoke and fire. broiling. Drippings might become hot enough to
For easier clean-up, line the broiler pan (bottom ignite if exposed directly to the burner.
piece) with aluminum foil and spray the insert
with a non-stick vegetable coating. Do not cover Setting the Controls
the broiler pan insert with almninum foil as this 1. Before broiling, trim excess fat to prevent
prevents fat from draining into the pan below, excessive spattering or smoking. Cut slashes in
The broiler can be preheated, however, do not the outer edges of the meat to prevent curling
preheat the broiler pan. during cooking.
To prevent excessive spattering and smoking, 2. Turn the OVEN TEMP knob to Broil. Be
trim excess fat from the meat. Increasing the sure the OVEN SET switch is in the
distance between the meat and the heat source Bake/Broil position.
will also help. 3. Place the broiler pan on the recommended
rack position shown in the broiling chart. If
Broiling Chart the food is placed too close to
Until you become more familiar with your new range, the burner, overbrowning and
use the followingchart as a guide when broiling foods, smoking may occur. Generally
for a brown exterior and rare
Qumdily &/or Approx. Minutes/Side
Food Thiel_ess Position Doneness 1st Side 2nd Side interior, the meat should be
Bacon thickslice middle well 4 5 1-2 close to the burner. Place the
BeefPatties 3/_,,thick middle rare 3-4 _-3 pan fitrther down if you want
middle medium 5-6 3-4 the meat well done.
middle well 5-6 4 5
4. Follow the suggested times in
Steaks 1"thick bottom rare 3-4 3-4
bottom medium 5-7 4-6 the broiling chart. Meat should
bottom well %8 6-7 be turned once about halfway
1½"thick bottom rare 7-8 5 6 through its cooking time,
bottom medium 8-10 6-8
bottom well 10-11 8-9 5. Check the doneness by cutting
ChickenBreastHalves bottom well 8-9 74 a slit in the meat near the
Fish Fillets 1"thick middle 5-6 3-5 center to check the color.
½" thick middle 4 5 3-5
Ham Slices ½" thick middle 5-6 4-5
(precor_ked)
Pork Chops (450°) 1"thick bottom well 12-14 8 9
Weiners/Sausage middle 2-4 2-3
' (precooked)
PAGE 15
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