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USING YOUR OVEN
HOW TO BROIL To Broil:
NOTE: Broiling is done in the lower For a brownexterior and rare interior, 1. Turn the oven Thermostat knob to
broiler oven. the meat should be close to the burner. BROIL.
Place the pan further down if you wish
Broiling isa method of cooking usedfor the meat well done or if spattering and It is possible to broil longer cooking
tender steaks, chops, hamburgers, smoking occurs, foods such aschicken or porkchops
chicken, fish, and some fruits and at a lower temperature to prevent
vegetables.Foroptimum results, steaks Broiler Pan and Insert overbrowning. Turn the knob to
should be at least 3/4-inches thick. Broiling requires the use of the broiler 450°F, rather than BROIL, for low
pan and insert supplied with your temperature broiling.
appliance.It isdesignedto drain excess
Broiling Tips liquid and fat away from the cooking 2. Preheat for 2 to 3 minutes if desired.
Trimexcessfattoreducespatteringand surfacetopreventspatters,smokeand
smoking.Cutslashesintheouteredges flareups. NOTE: Cooking times in the Broil
Chart are based on a 2 to 3 minute
of the meat to preventcurling during Never leave a soiled broiler pan and preheat.
cocking, insert in the oven after broiling.
Ifyouplantoseasonthemeat, itisbetter Drippingsmightbecomehot enoughto 3. Place the broiler pan on the
to do soafterthe surfacehasbrowned, ignite if exposed directlyto the oven recommendedrackpositionshownin
Salttendsto delaybrowningwhichcan burner, thebroilingchart.Ifthefoodisplaced
tooclosetothe burner,overbrownlng
result in overcooking. Salting before Foreasier clean-up, linethebroilerpan and smokingmay occur. Broilingis
cookingalsodraws the juices out of the (bottom piece) with aluminum foil and a_waysdone with the door c_osed.
meat, causing dryness, spray the insert with a non-stick
vegetable coating. Do not cover the 4. Follow the suggested times in the
The cooking time is determined by the broiler pan insert with aluminum foil as broilingchart. Meat shouldbe turned
distance between the meat and the this prevents fat from draining into the onceabouthalfwaythroughwhenthe
burner,thedesired degreeof doneness, pan below, top of the meat begins to brown.
and the thickness of the meat.
5. Check the doneness by cutting a slit
Thin cuts shouldbe placedcloser tothe The broiler oven can be preheated for a inthe meat nearthe centerto check
burner. Thicker cuts should be placed few minutes. However, do not preheat the color.
furtheraway from the burner, the broiler pan and Insert.
BROILING CHART
Until you become more familiarwith your new oven, use the following chart as a guide when broilingfoods.
FOOD DONENESS BROIL POSITION TOTAL BROIL TIME BROIL POSITION TOTALBROILTIME
BACON WeltDone Middle Broilat 450°F Middle 8 - 12 minutes
6-9 minutes
BEEF PA3q'IES,3/4-inch thick WellDone Middle 14-1S minutes Upper 1S- 18minutes
STEAKS, t-inch thick Rare Middle 12-14 minutes Upper 10 - 12minutes
Medium Middle 15-18 minutes Upper 12- 14minutes
Well Done Middle 18-21 minutes Upper 13 - 16minutes
CHICKEN,
Pieces Well Done Bottom 30-35 minutes Bottom 25 - 30 minutes
FISH, Broil at 450°F
Fillet,1/2-inch thick Flaky Middle 10-14 minutes Upper 7- 10 minutes
Steak, 1-inch thick Flaky Middle 13-16 minutes Upper 12 - 14 minutes
HAM SLICE, 1/2-inch thick Warm MiddLe S-'_Ominutes Upper S- 10 minutes
(precooked)
PORKCHOPS, l-inch thick Well Done Middle 24-28 minutes Middle 22 - 26 minutes
* Thebottombroilpositionfer the6-inchbroileristhebroilerbottom.Thebottompositionforthe12-inchbroileris thebottle rackposition.