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Broiling The distance from the heat source depends on
the thickness of the meat. Thin cuts (3/4 to 1
Broiling is a method of cooking used for tender inch) should be placed 2-3 inches from the heat;
steaks, chops, hamburgers, chicken, fish, and
some fruits and vegetables. The food is placed thicker cuts should be placed 3-5 inches from
directly under the burner. The degree of the heat. Broil until the top of the meat is
doneness is determined by the distance between browned. It should be approximately half cooked
the meat and the burner, and the length of by the time the top is browned.
broiling time. If you plan to season the meat, it is better to do
General Tips so after the surface has browned. Salt tends to
delay browning which can result in overcooking.
Broiling requires the use of the broiler pan and Salting before cooking also draws the juices out
insert supplied with your range. It is designed to
drain excess liquid and fat away from the cooking of the meat, causing dryness.
surface to prevent spatters, smoke and fire. Never leave a soiled broiler pan in the oven after
For easier clean-up, line the broiler pan (bottom broiling. Drippings might become hot enough to
piece) with aluminum foil and spray the insert ignite if exposed directly to the burner.
with a non-stick vegetable coating. Do not cover
the broiler pan insert with aluminum foil as this Setting the Controls
prevents fat from draining into the pan below. 1. Before broiling, trim excess fat to prevent
The broiler can be preheated, however, do not excessive spattering or smoking. Cut slashes in
preheat the broiler pan. the outer edges of the meat to prevent curling
To prevent excessive spattering and smoking, during cooking.
trim excess fat from the meat. Increasing the 2. Turn the OVEN TEMP knob to Broil.
distance between the meat and the heat source
will also help. 3. Place the broiler pan on the recommended
rack position shown in the broiling chart. If
the food is placed too close to the burner,
overbrowning and smoking may occur.
Broiling Chart Generally for a brown exterior
Until you become more familiar with your new range, and rare interior, the meat
use the following chart as a guide when broiling foods, should be close to the burner.
Place the pan further down if
Quantity &/or Approx. Minutes/Side
Food Thickness Position Doneness 1st Side 2rid Side you want the meat well done.
Bacon thick slice middle well 4-5 1-2 4. Follow the suggested times in
Beef Patties 3/4'thick middle rare 3-4 2-3 the broiling chart. Meat should
middle medimn 5-6 3-4 be turned once about halfway
middle well 5-6 4-5
Steaks i" thick bottom rare 3-4 3-4 through its cooking time.
bottom medium 5-7 4-6 5. Check the doneness by cutting
bottom well 7-8 6-7
1½"thick bottom rare 7-8 5-6 a slit in the meat near the
bottom medium 8-10 6-8 center to cheek the color.
bottom well 10-11 8-9
Chicken Breast Halves bottom well 8-9 7-8
Fish Fillets 1"thick middle 5-6 3-5
1 "
thick middle 4-5 3-5
Ham Slices ½" thick middle 5-6 4-5
(precooked)
Pork Chops (450°) 1" thick bottom well 12-14 8-9
Weiners/Sausage middle 2-4 2-3
(precooked)
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