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BROILING
1.
Place the rack where you
2. Put the broiler pan and
want it for broiling.
food on the rack.
4. Set the Oven Temperature 5. During broiling, the oven
Control on BROIL (or on a door must be partly
lower temperature for open. A built-in stop will
slower broiling). hold it there
3. Set the Oven Selector on
BROIL.
6. When broiling is done,
turn both knobs to OFF.
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 brolllng temperatures.
Suggested oven-rack positions and broiling times
Approximate Minutes-
inches (cm] from top Temperature set to BROIL
Food Description of food to Broil Element
1st side 2nd side
Beef Steaks
Rare l”(2.5 cm) 3” [B cm) 7-9
3-5
Medium
1 ” (2.5 cm) 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-l 5
6-8
Medium
1 1 2” (4 cm] 4”-5” [ 1 O-l 3 cm] 17-19
8-l 0
Well Done
1 1 2” (4 cm] 4”-5” [ 1 O-l 3 cm] 19-21
14-16
Hamburgers
1 2” (1 cm) 3” (8 cm] 6-8
4-5
Lamb Chops
Medium l”(2.5 cm) 3” (8 cm)
6-8 4-5
Ham slice, precooked
1 ~“-1”
or tendered (I-2.5 cm)
3” [8 cm] 6-8 4-5
Canadian Bacon
’ 2” (1 cm) 3” (8
cm]
6
4
Pork Rib or Loin Chop
3 4 “-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
1 O-l 2
Fish
whole 3”(8
cm)
11-16
9-14
fillets 3”(8 cm) 7-8
5-7
Liver
1 2”-3 4”
(1-2 cm) 3”(8 cm] 3
3
Frankfurters
4”-5” [ 1 O-l 3 cm] 6-7
4-5
15