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Broiling
0 Broiling is cooklng by direct heat from the broil
burner. Tender cuts of meat or marinated meat should
be selected for broiling. For best results steaks and
chops should be at least %” thick.
l
After placing food on the broiler pan, put the pan on
an oven rack in the proper rack position. The recom-
mended rack position and cooking time can be found
in the chart at right.
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The closer the food is to the broil burner, the faster
the meat browns on the outside, yet stays red to pink
in the center. Moving the meat farther away from the
burner lets the meat cook to the center while brown-
ing outside. Side one should be cooked 1 - 2 minutes
longer than side 2
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Your oven door should be completely closed while
broiling.
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Use only the broiler pan and grid that came with your
range for broiling. They are designed for proper drain-
age of fat and liqurds and help prevent spatter, smoke
or fire.
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Do not preheat wtien broiling. Preheating may cause
the thermostat to cycle the broil burner off and on.
For even broiling on both sides, start the food on a
cold pan.
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Trim the outer layer of fat from steaks and chops. Slit
the fatty edges to keep the meat from curling.
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For maximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
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Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to keep
it from sticking and broil with skin side down. It is not
necessary to turn fish.
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Never leave a soiled broiler pan in the range. Grease
in the pan may smoke or burn the next time the oven
is used.
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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
A
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.
POSITIONING BROILER PAN
1 Food 1 ;P$;;;; ’ $f;;;; i
1 Steak - 1” Thick
Rare
4 10-12 7
I
Medium
3 i
14-16 ’
-1
Well Done
I
3 ; 20-22 ’
&Ground Beef Patties (
I
Medium
3 ;
11-13 I
I
Well Done 3
13-15
1
I Lamb Chops - 1” Thick 3
16-20
-1
r
Pork Chops - 1” Thick 3 20-25
-
Pork Shoulder Steaks
3 15-20 i
I
Ham Slice - 1” Thick 3
14-16
I
I Fish (Fillets) 3 j
10-15
i Chicken (Halves)
Frankfurters
q-p&-
l I
I
Bacon 3 5-7 ~
~ Open-face Sandwiches i 2
I
I
6-10 :
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
time. Times in the chart are based on the food being at
refrigerator temperature.
14 GBRLOZ