BROILING TIPS
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Your oven and broiler doors should be complelely closed whtle
bclllng.
Use only the broiler pan and gnd furntshed wrlh your range for broff
rng. They are desgned for proper dralnage of lal and llqulds and help
prevent spatter, smoke or IIre.
Do nol preheal when brorltng. For even brollrng on both sides start
lhe lood on a cold pan Allow skghtly more lhan half the cooking lime
lor the flrsl side lhen turn Ihe lood usng tongs. If you pierce the meal
with a lark. the fulces WIII escape
When broiling frozen meats, use one rack postron lower than recom-
mended up to 1% trmes Ihe suggested brotlng ttme.
Tnm the outer layer of lat from steaks and chops. SM Ihe fatty edges
to keep lhe meal from curlrng.
Always pul the food beng brolled on Ihe proper rack (see chart al righl)
Food placed too close to Ihe brolter may spatter, smoke or catch (Ire.
For maxrmum fuclness, sall the firs1 sde lust belore turning the meat.
Sall lhe second side lust before serving.
Brush chicken and fish with butter several times as lhey broil When
brolllny Ilsh, grease the grid lo prevenl stlcklng
Never leave a soiled brotler pan In Ihe range. Grease In Ihe pan may
smoke or Ignite the next lime oven IS used See page 10 lor tops on
-cleaning the broiler pan and grid
Be sure you know the correct procedure for putlrng oul a grease fire.
See page 4.
POSITIONING BROILER PAN
Brolllng IS cooking by direct heat from Ihe upper oven burner Tender cuts
Of meal or marlnaled meal should be selected for brolllng For best resulls.
steaks and chops should be at leas1 l%” thick
Aher pfaclng Ihe food on !he broiler pan, pul the pan on an oven rack
In Ihe proper rack pos~on See the chart belo,& for recommended rack
posl:ion and cooklng l:me
MOSI loods can be brorled on the HI settng. Selecl the Lo broil setting
10 avold excesstve browning or drying of foods that should be cooked IO
the well done stage (such as lhlck pork chops or pouflt-y).
The closer fhe food is to the broiler burner Ihe faster the meal browns on
the oulslde, yet slays red to pink in the center. Movmg the meal larther
away from the burner lels the meal cook to the center while browntng
oulstde.
This chat-f is a general guide. The size, weight, thickness,
and starting lemperature of the food as well as you own
personal preference will affect the cooking time.
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