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BROI LING p.Ess lCE Fo..l
Most foods can be broiled at the HI Broil Setting. If you
prefer less browning and slower cooking, you may
select LO Broil.
Broiling is cooking by direct heat from the broit
burner. Tender cuts of meat or marinated meat
should be selected for broiling. For best results
steaks and chops should be at least 3/4" thick.
After placing food on the broiler pan, put the pan in
the oven broiler in the proper rack position. The
recommended rack position and cooking time can
be found in the chart at right.
The closer the food is 10 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 I -2 minutes
longer than side two.
Your oven door should be completely closed
while broiling.
Use only the broiler pan and grid that came with you r
range for broiling. They are designed for proper
drainage of fat and liquids and help prevent spatter,
smoke or fire.
Do not preheat when broiling, Preheating may
cause the thermostat to cycle the broil burner elf
and on, For even broiling on both sldes, start the
food on a cold pan.
Trim the outer layer of fat from steaks and chops.
Slit the fatty edges to keep the meat from curling.
Formaximum juiciness, salt the first side just before
turning the meat. Salt the second side just before
serving.
Brush chicken and fish with butter several times as
they broil. When broiling fish, grease the grid to
prevent sticking and broil with skin side down. It is
not necessary to turn fish.
Never leave a soiled broiler pan in the range.
Grease in the pan may smoke or burn the next time
the oven is used.
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
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
After placing food on the broiler par',, slide the pan Into
the proper r_.ck position.
Be sure the surnp {greas_ welt]inthe pan is to the
front of the rat;ge.
1. BOTTOM RACK POSITION
(OIREC T!.Y UND£R -H ![_ 3 ] &[IS)
3 !llIRO RACK
/// POSITION
2. SECOND RACK
POSITION
9
SUMP(GREASE
Rack
Position Total Time
Food 4 = Highest (minutes)
1 = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" Thick
Medium-I/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Shoulder Steaks
Ham Slice - 1/2"Thick
Fish (Fillets)
Chicken (Hatve._)
Frankfurters
Bacon
Open-face Sandwiches
3 10-12
3 14-16
2 20-22
3 11-13
3 13-15
2 16-20
2 20-25
2 15-20
3 14-16
2 10-15
1 40-60
2 10-15
2 5-7
2 6-10
This chart is a general guide. The size, weight, thick-
hess, and starting temperature of the toed, 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.
NGBRL01-2