Filter
Top Products
BROILING
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 reck In the oven. The recommended reck posi-
tion and cooking time can be found In the chart at
right.
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-
Ingoutside. Side one should be cooked I - 2minutes
longer than side two.
Your oven door should be open to the broil
stop position while broiling. If the door is
closed the food will roast and not broil.
Use only the broiler pan and gridthat came with your
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 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.
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
s:;fety.
Do not cover the entire broiler
grid with foil. Poor drainage of
hot fat may cause a broiler fire.
if e fire starts, close the oven
door and tum controls off. If
• fire continues, throw baking
soda on the fire. Do not put
water on the fire.
POSITIONING BROILER PAN
Rack
Position Total Time
Food 4 - Highest (minutes)
I = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium - 1" Thick
Medium - 1/2" Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
4 9-11
3 13-15
3 21-23
3
4
3
3
3
3
3
2
3
3
16-18
7-9
18-21
27-29
16-18
11-12
11-13
45-55
8-11
9-11
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.
8 NEBRL03-2