BROILING-TIPS
. Your oven door should be open lo the slop position while broiling
(See page 14). II the door IS closed, the food wrll roast and not broil
.
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Use only the brorler pan and gnd lurnrshed wrlh your range lor brorl-
rng They are desrgnedlor proper drarnage 01 fat and lrqurds and help
prevent spatter. smoke or fire
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Do not preheat when brorlrng. For even brorlrng on both srdes start
the lood on a cold pan Allow slrghrly more lhan hall the cookrng lrme
for Ihe lrrst srde lhen turn the food usrng longs. If you prerce the meal
wrth a fork, Ihe furces WIII escape.
.
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When broilrng frozen meats, use one rack posrtron lower than recom-
mended up lo 1% trmes the suggested brorlrng time
Most foods can be brorled on the HI settrng Select Ihe LO brorl senrng
to avord excessive browning or dr
Ihe well done stage (such as thrc pork chops or poultry)
tl
1ng 01 loods ihal should be cooked to
The closer the lood IS lo the br.orl element the fasfer the meal browns on
0
lhe oulsrde yet stays red lo punk rn Ine cenler Moving the meal lanher
away
from the element lels lhe meat cook lo the center whrle browning
E
outsde
3
Rack
1
Food .
Posrtron
Total Trmes
4 = Hrghesl (Mrnutes)
1 = Lowest
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Tnm Ihe outer layer of laf lrom sleaks and chops. Skt lhe latty edges
to keep the meat lrom curlrng.
Steak
’ Thrck
Rare
Medrum
Well Done
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Always pul the lood berng brorled on the proper rack (see chart al right)
Food placed too close lo the broiler may spalter. smoke or calch fire.
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For maxrmum furcrness. sall the frrst side fust belore turnrng the meal.
Salt the second side JUSI belore serving.
Ground Beef Padres
Medium 1” Thrck
Medrum ‘12” Thtck
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Brush chicken and fish with butter several times as they broil. When
brorlrng lrsh. grease the gnd to prevent stickrng and broil with skin srde
down. It IS not necessary to turn fish.
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Never leave a soiled broiler pan in the range. Grease rn the pan may
smoke or Ignite the next time oven in used. See page 13 lor trps on
cleanrng the brorler pan and gnd.
Lamb Chops 1 Thrck
Pork Chops 1” Thick
Pork Chops l/z” Thick
Ham Slrce ‘12” Thrck
Fish (Fillets)
Chicken (Ptec:r?s)
Franklurlers
POSITIONING BROILER PAN (upper oven only)
Bacon
Brorlrng IS cookrng by drrect heal lrom the upper oven element Tender
cuts of meat or mannaled meat should be selected for brorlrng For best
results sfeaks and chops should be al least IC“ thrck
After placrng food on the brorler pan, put lhe-pan on an oven rack In Ihe
roper postron The recommended rack posrtron and cookrng trme can
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found rn the chart at right.
This chart is a general guide. The size, weight, thickness
and starting temperature of the food, as well as your own
personal preference. will affect the cook time.
4
9-1 1
3
1315 _
3
2 l-23
3
16 16
‘4
7-Q
3
1621
3
27-29
3
I
16-18
3
1 l-12
3
11-13
2
45-55
3
6-l I
3
9-l 1
9
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