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BROILING
Broiling is cooking food by direct heat from above the
food. Most fish and tender cuts of meat can be broiled.
Follow these directions to keep spattering and smoking
to a minimum.
Your range has a compartment below the oven for
broiling. A specially designed broiler pan and grid
allow dripping fat to drain away from the food and
keep it away from the high heat of the gas flame.
Both the oven and broiler compartment doors
must be closed during broiling.
1. Turn the OVEN CONTROL knob to BROIL.
Turn most foods once during cooking (the
exception is thin fillets of fish; oil one side, place
that side down on broiler grid 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.
2. When broiling is finished, turn OVEN CONTROL
knob to OFF. Remove the broiler pan from the
broiler compartment and serve food immediately.
Leave the pan outside the range to cool.
NOTE:
¥ Always use the broiler pan and grid that comes with
your range. It is designed to minimize smoking and
spattering by trapping the juices in the shielded
lower part of the pan.
¥ For steaks and chops, slash the fat evenly around the
outside edges of the meat. To slash, cut crosswise
through the outer fat surface just to the edge of the
meat. Use tongs to turn the meat over to prevent
piercing the meat and losing juices.
¥ If desired, marinate meats or chicken before broiling.
Or brush with barbecue sauce last 5 to 10 minutes only.
¥ When arranging the food on the pan, do not let fatty
edges hang over the sides because dripping fat could
soil the oven.
¥ The broiler compartment does not need to be
preheated. However, for very thin foods, or to
increase browning, preheat if desired.
¥ Frozen steaks can be broiled by positioning the shelf
at the next lowest shelf position and increasing the
cooking time given in this guide 1
1
Ú
2
times per side.
Broiling Time (approximate minutes)
Food Thickness 1st Side 2nd Side
Beef Steaks
Rare 1 inch 5Ð7 3Ð4
Medium 1 inch 9Ð11 4Ð6
Well done 1 inch 11Ð13 9Ð11
Beef Steaks (frozen)
Rare 1 inch 7Ð11 4Ð5
Medium 1 inch 13Ð16 6Ð9
Well done 1 inch 16Ð19 13Ð16
Beef Steaks
Rare 1
1
Ú
2
inch 9Ð11 6Ð8
Medium 1
1
Ú
2
inch 13Ð15 8Ð10
Well done 1
1
Ú
2
inch 17Ð19 16Ð18
Ground Beef Patties
Medium 1/2 inch 6Ð7 4Ð5
Well done 1/2 inch 8Ð9 6Ð7
Lamp Chops 1 inch 10Ð12 9Ð11
CalfÕs Liver 1/4 inch 5Ð6 3Ð4
Chicken (halved) 1
1
Ú
2
lbs. 25Ð30 10Ð12
Ham Slice 1 inch 11Ð12 10Ð11
Fish Fillets 11Ð16 9Ð14
Fish Steaks 6Ð7 4Ð5
Frankfurters 7Ð8 5Ð7
19
BROILING GUIDE
Roasting Guide Broiling Broiling Guide