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BROILING IN EITHER OVEN
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 brolllng, set the Oven Temperature Control on a temperature
instead of BROIL. The broil element will then turn on and off instead of
Shying
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.
Su gested oven-rack positions and broiling times for
di
fr
erent kinds of meats.
Approximate Minutes -
Inches cm) trom top
I
Selector set to BPOIl
Food
Descrlptlon of food o Broil
Element
1st side 2nd side
~-~
Beef Steaks
Rare 1 (2.5 cm) 3 (8 cm) 7-9
3-5
Medium I (2.5cm) 3’(8cm) o-11
4-7
Well done 1 (2.5cm) 3’(8cm) I l-13
5-7
-.-
Beef Steaks
Rare
1’ I (4 cm) 4 -5 (lo-13 cm)
13-15
6-8
Medium
I’ 2 (4 cm) 4 -5’ (IO-13 cm)
17-19 8-10
Well Done
1’ 2 (4 cm) 4’-5 (lo-13 cm)
19-21 14-16
Hamburgers
I2 (I cm)
3’ (8 cm] 6-8 4-5
Lamb Chops
Medium 1 (2.5 cm) 3 (8 cm) 6-8 4-5
Ham slice, precooked ’ 2 -1
or tendered (l-2.5 cm)
3’ (8 cm]
6-8 4-5
Canadian Bacon I>‘(1 cm)- 3’ (8cm)
6 4
Pork Rlb or Loin Chop j., -1
Well done (2-2.5 cm) 4’-5 (lo-13 cm)
15
IO
Chicken 2-3 lb.
(l-1.5 kg)
cut in half 7’ -9” (18-23 cm)
25-30 to-12
Fish
whole
3’ (8 cm)
11-16 9-14
fillets
3” (8 cm] 7-8 5-7
Liver
;;.;%,,
3” (8 cm)
3 3
Frankturters
4”-5” (lo-13 cm)
6-7
4-5
~______
7