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Broiling
Broiling Tips
● Use tongs to turn meat over—
c-
‘))
pierced meat loses juices.
. Broiling is
usually done with oven
Broiling is cooking food by direct
heat from above the food. Your
range has a convenient compartment
below the oven for broiling. It also
has a specially designed broiler pan
and rack that al]cwt i ~:pping fat to
drain away from the foods and be
kept away from the high heat of
the gas flame.
Distance from the heat source may
be changed by positioning the broiler
pan and rack on one of three shelf
positions in the broiler compafiment—
A (bottom of broiler compartment),
B (middle) and C (top).
and broiler doors closed. However,
● Steaks and chops should be at
if you like your steaks very rare
least 1 inch thick for best broiling
inside and charred on the outside,
results. Pan broil thinner ones.
leave the oven door slightly ajar.
Broiling Guide
Quantity
andlor
Thickness
1stSit
Broil
Timt
l%sition Minuf
2nd Sid(
Time,
Minute~
Food
Comments
Bacon
%-lb. (about 8
thin slices)
l-lb. (4 patties)
%to %-in. thick
l-in. thick
(1-l% lbs.)
1%-in. thick
(2-2 % Ibs.)
1whole
(2t02&]b~.),
split lengthwise
B
3%
c
9-1o
A
9
A
12
A
13
A
10
A
15
A
25
A
30-35
c
2-3
c
3-4
B
13-16
c
5
B
8
3
Arrange in single layer.
Ground Beef
Well Done
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
Space evenly. Up to 8patties
take about same time.
How to Broil
1. If meat has fat or gristle near the
edge, cut vertical slashes through
both about 2 inches apart, but don’t
cut into meat. We recommend that
you trim fat to prevent excessive
smoking, leaving a layer about
l/8-inch thick.
2. Remove broiler pan and rack
from broiler compartment and
place food on rack.
3. Pull out drawer and position
broiler pan in compartment. Placing
food closer to flame increases exterior
browning of food, but also increases
spattering and the possibility of fats
and meat juices igniting.
4. Close broiler door and, for most
foods, turn OVEN TEMP knob to
BROIL. Note: Chicken and ham
are broiled at a lower setting in
order to cook food through without
over-browning it.
5. Turn most foods once during
cooking; (the exception is thin fillets
of fish; oil one side, place that side
down on broiler rack and cook without
turning until done). Time foods for
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
6. Turn OVEN TEMP knob to
OFF. Remove broiler pan from
compartm c:,: tind
~cr~.t food
immediately. Leave pan outside
com~artment to cool
7-8
7
5-6
8-9
6-7
12-14
16-18
Steaks less than l-in. cook
through before browning.
Pan frying is recommended.
Slash fat.
Reduce times about 5to 10min.
per side for cut-up chicken.
Chicken (450°)
25-30
Brush each side with melted
butter. Broil with skin side down
first and broil with door closed.
9’
,.
,,.’
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster tails
(6to 8-02. each)
2-4 slices
1pkg. (2)
2-split
‘/2-1
Space evenly. Place English
muffins cut-side-up and brush
with butter ifdesired.
Cut through back of shell, spread
open. Brush with melted butter
before and after half time.
Handle and turn very carefully.
Brush with lemon butter before
md during cooking if desired.
Preheat broiler to increase
wowning.
!ncrease times 5-10min. per side
‘or1%-in. thick or home cured.
IIash fat.
‘2-4
Do not
turn
over.
Fish
l-lb. fi]]et~ 1Ato
~z-jn thjck
5
Ham siices (4500)
Precooked
l-in. thick
8
pork chops
Well Done
2(%in. )
2(l-in. thick),
about 1lb.
T
2(1 inch)
~bout 10-12
OZ.
?(1Y2
inch),
d-)out1lb.
+
A
10
A
13
B
8
B
10
B
10
B
17
4-5
10-12
Lamb chops
Medium
d
Well Done
Medium
Well Done
Wieners,
l-lb.pkg.(10)
c
6
similar precooked
sausages,
bratwurst
4-7
10
4-6
12-14
;Iash fat.
1-2
fdesired, split sausages m half
engthwise; cut into 5 to 6-in.
lieces.
1
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14