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BROILING
1.
Place the rack where you 2. Put the broiler pan and
want if for broiling.
food on the rack.
4. Set the Oven Temperature
Control on BROIL (or on a
lower temperature for
slower broiling).
5. During broiling, the oven
door must be partly
open. A built-in stop will
hold it there.
3.
Setthe 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 broiling 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 1” (2.5 cm)
3”(B cm) 7-9 3-5
Medium l”(2.5 cm)
3” (8 cm] 9-11 4-7
Well done 1” (2.5 cm)
3” [B cm)
11-13
5-7
Beef Steaks
Rare
1 I
2”
(4 cm) 4”-5” (1 O-l 3 cm) 13-l 5 6-8
Medium 1 l 2” (4 cm] 4”-5” (1 O-l 3 cm]
17-19 8-l 0
Well Done 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 1 ” [ 2.5 cm)
3” (8 cm) 6-8
4-5
Ham slice, precooked ‘~“-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.
Fish
Liver
Frankfurters
(l-l.5 kg)
cut in half
7”-9” (18-23 cm)
25-30
1 O-l 2
whole
3”(8 cm) It-16
9-14
fillets
3” (8 cm)
7-8
5-7
q2”-3,“
(A-2 cm)
3” (8 cm)
3
3
4”-5” (1 O-l 3 cm)
6-7
4-5
15