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Broilingis cookingfoodbydirect
heatfrom abovethe food. Your
rangeis designedfor waist-high
broiling.A speciallydesigned
broilerpartand rack allows
drippingfatto drail~awayfrom the
foodsand be kept awayfrom the
highheat of thegas flame.
The oven
~OOF ShOU~~ be c]osed
duringbroiling.
How to Broil
1. Ifmeat has fat or gristle near the
edge, cut verticalslashesthrough it
about2 inchesapart, but don’tcut
intomeat. Werecommend that you
trim fat to preventexcessive
smoking,leavinga layerabout
I/$-inch thick.
2. Arrange food on rack and
positionthe broiler pan on the
appropriateshelf in the oven.
Placing foodcloser to flame
increases exterior browningof
food, but also increases spattering
and the possibility of fatsand meat
juices igniting.
3. Close the ovendoor but do
not latch it. If the door latcl~is
mO~edtOthe
Fi~~t ~U~i~~ ~ ~~Oi!
o~~F~tio~,
the door may lock and
you may not be able to open it until
the oven cools.
4. Turn OVENSET knob to BROIL.
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
downon broilerrack andcookwithout
turning until done). Time foods for
about one-half the total cooking
time, turn food, then co~~tinueto
cook to preferred doneness.
6. Turn OVEIYSET’and 0~/EIKT
TEltiIPkrlobsto OFF. Remove
broiicr pan from oven and serve
food immedi~tely. ~.eavcpan
@steak and Chopsshouldhe at
least 1 incl~thick for bestbroiling
results.Pan broilthinner ones.
pierced m~atlosesjuices.
Broiling Guide
Quantity
andlor
Thickness
IA-IL).(about8
thinslices)
l-lb.(4patties)
‘/zto %-in.thick
l-in. thick
(1to 1X-lbs.)
l~_in. thick
(2to2‘h-lbs.)
1whole
(2t02Yz-lbs.),
splitlengthwise
2-4slices
1pkg.(2)
2-split
2-4
l-lb. filletsX to
1~-in,thick
l-in. thick
2( fiin. )
2(1-in.thick),
about 1lb.
2(1 in.)
aboutIOto12-oz
2(l%in.).
about 1lb.
l-lb. pkg.
(10)
shelf
Position
1stSide 2ndSide
Time,
Time,
Minutes Minutes
Comments
Arrangeinsinglelayer,
Food
Bacon
D
c
c
c
c
B,c
B,C
B
B
I
I
+
Spaceevenly.Up[09 patties
takeaboutsametime.
GroundBeef
WellDone
BeefSteaks
Rare
Medium
WellDone
9
12
13
10
15
25
7
5-6
8-9
6-7
9-12
16-18
Steakslessthan l-inchcook
throughbeforebrowning.
Panfryingisrecommended.
Slashfat.
Rare
Medium
WellDone
25-30 25-30
Reducetimesabout5to 10
mim~tespersideforcut-up
chicken.Brusheachsidewith
meltedbutter.Broilwithskin
sidedownfirst.
Chicken (450°)
BakeryProducts
Bread(Toast)or
ToasterPastries
EnglishMuffins
2-3
1/2-2 Spaceevenly.PlaceEnglish
muffinscut-side-upandbrush
3-6
withbutterifdesired.
14-17
Donot Cutthroughbackofshell,spread
turn open.Brushwith meltedbutter
over.
beforeandafterhalftime.
5
5 Handleandturnverycarefully.
Brushwithlemonbutterbefore
andduringcookingifdesired.
Preheatbroiler toincrease
browning.
8
8 Increasetimes5-10minutesper
sidefor 1‘/~-inchthickor home
cured.
10 4-5 Slashfat.
D
D
c
c
hbster Tails
(6to8-oz.each)
Fish
Ham Slices(450°;
Precooked
B.C
PorkChops
WellDone
c
c
13
11-13
—
8
4-7
Slashfat.
10 10
10
4-6
17
12-14
timb Chops
Medium
WC]!Done
B
B
B
B
Medium
WellDone
)Vieners,
similarprecooked
sausages.
bratwurst
Ifdesired, split sausagesinhalf
lengthwise;cut into5to6-inch
pieces.
C, D
outsi~c the oven tO COO].