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~Broilingis usuallydone withoven
@Use tongs to turn meat over-
Elroilingiscookingibodbydirect
h~:~tf~~i~~ ab~v~thef~(>d.Your
rangehasa convenientcompartment
belowthe ovenfor broiling.
Italso
has a specially designed broiler pan
and rack that allowdripping fatto
drain awayfrom the foodsand be
keptawayfrom the high heat of
the gas tlame.
Distancefrom the heat source may
bechangedbypositioningthebroiler
pan and rack on one of three shelf
positionsin thebroiler compartment—
.4 (bottomofbroiler compartment),
B (middle)and C (top).
piercing n~eatlosesjuices.
~
Steaksand chops shouldbeat
and broilerdoorsclosed. I-lowcvm.
ifyoulikeyour steaksvery rare
insideand charred on the outside,
leavethe ovendoor slightlyajar.
least 1 inch thick-forbest broiling
results. Pan broil thinner ones.
IstSide
Time,
Uinutes
!ndSide
Time,
Uinutes
Quantity
imdlor
Thickness
Broil
Position
Comments
Food
Bacon
c
c
31/2
Arrangein singlelayer.
%-lb.(aboutS
thinslices)
l-lb. (4patties)
!4to %-in.~hick
Spaceevenly.Up to 8patties
takeaboutsametime.
GroundBeef
WellDorm
BeefSteaks
Rare
Medium
WellDone
Rare
Medium
WellDone
How toBroil
L If meat has fator gristle near the
edge, cut vertical slashes through it
about
2 inchesapart,butdon’tcut
intomeat.Werecommendthatyou
trimM topreventexcessivesmoking,
leavinga layeraboutl/8-inchthick.
2. Removebroilerpanandrack
frombroilercompartmentand
placefoodonrack.
3. Pulloutbroilerdrawerorbroiler
shelfandpositionbroilerpanin
compartment.Placingfoodcloserto
flameincreasesexteriorbrowningof
food,butalsoincreasesspattering
andthepossibilityof fatsandmeat
juicesigniting.
4. Closebroilerdoorand,formost
foods,turnOVENTEMPknobto
BROIL.Exceptionsare chicken
andhamwhicharebroiledata
~ol.vel”
settingin order to cook food
throughbefore overbrowningit.
5. Turn most foodsonce during
cooking;(theexceptionis thinfillets
of fish; oil one side, place that side
downonbroilerrackandcookwithout
turning until done). Time foodsfor
about one-half the total cooking
time, turn food, then continue to
cook to preferred doneness.
6. TurnOVENTEMPknobto
OFF.Removebroilerpanfrom
compartmentandservefood
immediately.Leavepan outside
compartmenttocool.
9-1o
7-8
7
5-6
8-9
6-7
12-14
16-18
p5-30
SteaksIcssthan 1inchcook
throughbeforebrowning.
Panfryingisrccommcndcd.
slush fat.
l-in, thick
(1-1VZIbs.)
]~z-in.thick
(2-Zi/jIbso)
A
A
A
A
A
A
9
12
13
10
15
25
A
c
c
30-35
Reducetimes about5 to 10
minutesper side forcut-up
chicken. Brusheachside with
meltedbutter. Broilwith skin
sidedownfirst andbroil with
door closed.
Chicken(450°) 1whole
(2[()2\fi-lbs.),
split lengthwise
BakeryProducts
Bread(Toast)or
Toasterpastries
EnglishMuffins
Spaceevenly.PlaceEnglish
muffinscut-side-upandbrush
with butter ifdesired.
2-4slices
1pkg.(2)
2-split
2-3
3-4
13-16
‘/2-1
B Donot
turn
over.
5
Cutthroughbackofshell,spread
open. Brushwith meltedbutter
beforeandafter half time.
Lobstertails
(6
to8-oz. each)
2-4
l-lb. fillets %to
1~-in.thick
l-in. thick
c
5 Handleandturn verycarefully.
Brushwith lemonbutterbefore
andduring cookingifdesired.
Preheat broiler to increase
browning.
Incteasetimes5 to 10minutes
persidefor Ifi-in. thickor
homecured.
Fish
Hamslices(450°
Precooked
8B
8
4-5
10-12
Slashfat.
Porkchops
WellDone
Lambchops
Medium
WellDone
Medium
WellDone
Wieners,
similarprecooked
sausages,
bratwurst
2 (%in.)
2 (1-in,thick),
about 1lb.
A
A
10
13
Slash fat.2(1 inch)
about 10-12oz.
2 (1%inch),
about 1lb.
B
B
B
B
8
10
10
17
4-7
10
4-6
12-14
Ifdesired, splitsausagesinhalf
lengthwiseinto5to6-inchpieces.
1-2l-lb. pkg.(10)
c
6
10