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BROILmNG
To BroUn:
t 2
Press once for LO
Press twice for H!
After broiling, press
Most foods can be broiled at the Ht setting. Select the LO
broil setting to avoid excessive browning or drying of
foods that should be cooked to the well-done stage
(such as thick pork chops or poultry).
Never leave a soiled bro_ier pan in the range.
Grease in the pan may smoke or burn the next time
the oven is used.
Be sure you know tLhe 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.
Dfa fire starts, close the oven door
and turn controls off. if fire con.
tinues, throw baking soda on the
fire. Do not put water on the fire.
POSiTiONiNG BROILER PAN
Broiling is cooking 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 3/4" thick.
After placing food on the broiler pan, put the pan on
the rack in the oven. The recommended rack
position and cooking time can be found inthe chart
at right.
The closer the food is to the broil burner, the faster
the meat browns on the outside, yet stays red to
plnk in the center. Moving the meat farther away
from the burner lets the meat cook to the center
while browning outside. Side one should be
cooked 1 - 2 minutes longer than side two.
Your oven door should be com-
pletely closed while broiling.
Use only the broiler pan and grid that came with
your range for broiling. They are designed for
properdratnage of fat and liquids and help prevent
spatter, smoke or fire°
Do not preheat when broiling. Preheating may
cause the thermostat to cycle the broi! burner off
and on. For even broiling on both sides, 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.
For maximum 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.
12
Rack
Position Total Time
Food 4 = Highest (minutes}
t = Lowest
..... | ....................._ -" i _
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium
4 10-12
,,,, ,,,,,,,,,,,,
3 14-16
2 20-22
3 11-13
Well Done 3 13-15
Lamb Chops - 1" Thick 3 16-20
Pork Chops - 1" Thick 3 20-25
Pork Shoulder Steaks 3 15-20
, , ,,,, , ....
Ham Slice - 1/2" Thick 3 14-16
Fish (Fillets) 3 10-15
,,, ,,,,,,,, , ,
Chicken (Halves) 1 40-60
.... , ,,, ,, ,, ,:
Frankfurters 3 10-15
Bacon 3 5-7
Open-face Sandwiches 2 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, NGBRL06