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BROILING IN EITHER OVEN
n
1.
Place the rack where you
2. Put the broiler
pan and
3. Set the Oven Selector on
want it for broiling.
food on the rack.
BROIL.
4. Set the Oven Temperature
5. During broiling, the oven
6. When broiling is done,
Control on BROIL (or on a
door must be partly
turn both knobs to OFF.
lower temperature for
open. A built-in stop will
slower broiling).
hold it there.
For slower broiling, set the Oven Temperature Control on a temperature
instead of BROIL. The broil element will then turn on and off instead of staying on.
The lower the temperature setting, the slower the broiling.
The Oven Selector must be on BROIL and the door partly open for all broiling temperatures.
Suggested oven-rack positions and broiling times
Approximate Minutes-
inches (cm) from top Temperatureset to BROIL
Food Description of food to Broil Element 1st side
2nd side
Beef Steaks
Rare
1 (2.5 cm] 3 (8cm) 7-9
3-5
Medium
1 (2.5cm) 3”(8 cm) 9-l 1
4-7
Well done
1 (2.5 cm) 3” (8 cm) 11-13
5-7
Beef Steaks
Rare
1 ‘2 (4 cm] 4 ‘-5 (1 O-l 3 cm) 13-15
6-8
Medium
1 1 2 (4 cm] 4”-5” (1 O-l 3 cm] 17-19
8-l 0
Well Done
1.2 (4 cm] 4”-5 (I O-l 3 cm] 19-21
14-16
Hamburgers ‘2 (1 cm) 3’ (8 cm]
6-8 4-5
Lamb Chops
Medium
1 (2.5 cm] 3 (8cm) 6-8
4-5
Ham slice, precooked
1 2 -1
or tendered
(1-2.5 cm] 3 (8cm) 6-8
4-5
Canadian Bacon ‘2 (1 cm] 3” (8 cm)
6 4
Pork Rib or Loin Chop
3J -1
Well done
(2-2.5 cm] 4 -5 (1 O-l 3 cm) 15
10
Chicken
2-3 lb.
(l-l 5 kg)
cut in half 7 -9 (18-23 cm) 25-30
IO-12
Fish
whole 3’ (8 cm] 11-16
9-l 4
fillets 3”(8 cm) 7-8
5-7
Liver
1; ‘-34
(1-2 cm] 3” [ 8 cm) 3
3
-- Frankfurters
4”-5” (1 O-l 3 cm) 6-7
4-5
7