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Using Your Oven – Roasting and Broiling
PAGE 13
BROILING CHART
Until y
ou become more f
amiliar with y
our ne
w o
ven, use the following chart as a guide when broiling foods.
6-INCH BROILER
12-INCH BROILER
FOOD DONENESS BROIL POSITION TOTAL BROIL TIME BROIL POSITION TOTAL BROIL TIME
BACON Well Done Middle Lo Broil Middle Hi Broil
6-9 min
utes
8-12 min
utes
BEEF P
A
TTIES, 3/4-inch thick Well Done Middle Hi Broil Upper Hi Broil
14-18 min
utes 15-18 minutes
STEAKS, 1-inch thick Hi Broil Hi Broil
Rare Middle 12-14 minutes Upper 10-12 minutes
Medium Middle 15-18 minutes Upper 12-14 minutes
Well Done Middle 18-21 minutes Upper 13-16 minutes
CHICKEN, Lo Broil Hi Broil
Pieces Well Done Middle 30-40 minutes Middle 30-35 minutes
FISH,
Lo Broil
Lo Broil
Fillet, 1/2-inch thic
k Flaky Middle 8-12 minutes Upper 7-10 minutes
Steak, 1-inch thic
k
Flaky
Middle
13-16 min
utes
Upper
12-15 min
utes
HAM SLICE, 1/2-inch thic
k
Hi Broil
Hi Broil
(precook
ed)
W
ar
m Middle 8-10 minutes Upper 9-12 minutes
PORK CHOPS
, 1-inch thick Hi Broil Hi Broil
Well Done Middle 24-28 minutes Middle 22-27 minutes
*The bottom broil position for the 6-inch broiler is the broiler bottom. The bottom position for the 12-inch broiler is the bottom
r
ac
k position.
Broiling
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
doneness 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 cook-
ing surface to prevent spatters, smoke and fire.
For easier clean-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,
trim 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 browned. It should
be approximately half cooked by the time the
top is browned.
Generally for a brown exterior and rare interior
,
meat should be close to the burner. Place the
pan further down if 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 to 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. Broiling times may increase if Lo is
selected.
2. Place the broiler pan on the recommended
rack position show 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 broiling operation, press
the CANCEL pad.