Filter
Top Products
Broiling
TO SET BROIL
1. Press BROIL. "HI" and "BROIL" appear In display,
2, Press BROIL again to set LO broil, You can alternate
between HI(550°F) and LO(450°F) by pressing
BROIL.
3, Press START,
4. Press CLEAR/OFF when broiling is complete.
Most foods can be broiled at the HI broil setting
Select the LO Broil setting to avoid excessive
browning or drying of foods that should be cooked
to the well-done stage (such as thick pork chops or
poultry),
BROILING TIPS
• YourlowerovendoorshouldbeopentotheBROIL
STOP position while broiling.
Use only the broiler pan and grid that came with
your range for broiling° They are designed for
proper drainage of fat and liquids and hetp prevent
spatter, smoke or fire.
. Do not prehea_ when broiling. Preheating may
cause the thermostat to cycle the broil element oft
al_d on, For even broiling on both sides, start the
food on a cold pan°
Trim the outer layer of fat from steaks and chops°
Slit the fatty edges to keep the meat from curling.
• For maximum juiciness, salt the first side just be-
fore turning the meal Salt the second side just
before serving,
, Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking and broil with skin side down, It is
not necessary to turn fish,
Never leave a soiled broiler pan in the range.
Grease in the pan may smoke or burn the next tlme
the oven Is used.
Be sure you know the correct procedure for
putting out a grease fire. See the section on
safety,
Do not cover the entire broiler
grid with foil. Poor drainage
of hot fat may cause a broiler
fire.
If a fire starts, close the oven
door and turn controls off. if
fire continues, throw baking
soda on the fire. Do not put
water on the fire.
PO$1TBONIHG BROBLER PAN
Broiling iscooktng by direct heat from the broil element.
Tender cuts of meat or marinated meat should be se-
lected for broiling. For best results steaks and chops
should be at least 3/4" thick,
After placing food on the broiler pan. put the pan on an
oven rack In the proper posltlom The recommended
rack position and cooking time can be found In the chart
below°
The closer the food is to the b roll element, the faster the
meat browns on the outside, yet stays red to pink In the
center. Moving the meat farther away from the element
lets the meat cook to the center while browning outside.
Side one should be cooked 1-2 minutes longer than stde
two,
Food
Rack
Position
4 = Highest
t = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium
Well Done
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops t/2" Thick
Ham Slice - t/2" Thick
Fish (Fillets)
Chicken (Halves)
Frankfurters
Bacon
Total Time
(minutes)
4 9-11
3 13-15
3 21-23
3
4
3
16-18
7-9
18-21
3
3
3
3
2
3
3
27-29
16-18
11-12
11-13
45-55
8-11
9-11
This chart Is a general guide. The size, weight, thick-
ness, and starting temperature of the food, as well as
your own personal preference, will affect the cooking
timer Times inthe chart are based on the food being at
refrigerator temperature.
23 NEBRL07-2