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Breillng , !:
Broiling is a method of cooking used for tender
steaks, chops, hamburgers, chicken, fish, and
some fruits and vegetables. The food is placed
directly under the burner. The degree of
aloneness is determined by the distance
between the meat and the burner, and the
length of broiling time,
General Tips
Broiling requires the use of the broiler pan and
insert supplied with your range. It is designed
to drain excess liquid and fat away from the
cooking surface to prevent spatters, smoke and
fee.
For easier dean-up, line the broiler pan
(bottom piece) with aluminum foil and spray
the insert with a non-stick vegetable coating.
Do not cover the broiler insert with aluminum
foil as this prevents fat from draining into the
pan below.
To prevent excessive spattering and smoking,
trlm excess fat from the meat. Increasing the
distance between the meat and the oven burner
will also help.
The rack position you select for broiling
depends on the thickness of the meat and the
desired doneness. Thin cuts (3/4 to 1 inch}
should be placed 2-3 inches from the heat;
thicker cuts should be placed 3-6 inches from
the heat. Broil until the top of the meat is
Untilyou become more familiar with
browned. It should be approximately half
cooked by the time the top is browned.
Generafiy for a brown exterior and rare interior,
the meat should be close to the bummer. Place
the pan fizrther down ff you want the meat well
done.
If you plan to season the meat. it is better to do
so after the surface has browned. Salt tends to
delay browning which can result in
overcooking. Salting before cooking also draws
the juices out of the meat. causing dryness.
Never leave a soiled broiler pan in the oven after
broiling. Drippings might become hot enough to
ignite if exposed directly tc the oven burner.
Setting the Controls
1. Press the BROIL pad and press the _ or •
pad to select either Hi or Lo temperature as
indicated in the display, Hi is used for most
broiling operations. Lo should be selected
when broiling thicker meats to the well--done
stage (to prevent excessive browning) and
when cooking foods for very short periods of
time. Brofllng times may increase ff Lo is
selected.
2. Place the broiler pan on the recommended
rack position shown in the broiling chart and
follow the suggested times,
3. Check the doneness by cutting a slit in the
meat near the center to check the color.
4. To cancel or end the brofllng operation, press
the CANCEL pad.
BROILING CHART
ournew oven, usethe followingchartas a guidewhen broilingfoods.
12-INCH BROILER
FOOD
B.ACON
BEEF p_TT!ES, 3_4-inch {hick
OONENESS
Wel! Done
Wet_Done
SRo]t:PO_ON
Ii_TALBROILTtMB
BROIL POSITION
Middl0
Upper
STEAKS_ _-inch thick
Rare Upper
Medium Upper
Well Done Upper
CHiCKeN,
Pieces Wetl Done
TOTAL BROIL TIME
P_iBroil
8 - 12 minule_
FISH
Fillei, _/2-inch thick Flaky
Steak, 1-inch _hc_ Flaky
NAMSL_C_, 1/2-_n_thlck
{precooked}
FORKCHOPS_I,iech thick
Ni Broil
t5 - 1B rninules
Hi Broil
10- 12 minutes
1_ - 14 rn_nule_
13 - 15 minules
Hi BroilMiddl_ 30 - 35 r_inules
Upper
Upper
Warm Upper
WeB Done M]_e 24_6 mi_i_es : M_le
LO Broil
7 - I 0 minutes
12 - i 5 minui_s
Hi Brc.l
9 - "_2minutes
Hi Bro;I
22 - _7 minudes
* Thebottombroilposit;onfortheB-inchbroileristhebroilerbottom.Theboltomposi_onlo__e 12-inchbroi_ isthebottomrackposition.
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