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Broiling
Broiling is cooking food by direct
heat from above the food. Your
range is designed for waist-high
broiling. A specially designed
broiler pan and rack allows dripping
fat to drain away from the foods and
be kept away from the high heat of
the gas flame.
The oven door
should be closed during broiling.
Broiling Tips
l
Use tones to turn meat over-
@ Steaks and chops should be at
pierced meat loses juices.
least 1 inch thick
for best broiling
results. Pan broil thinner ones.
nd Side
Time,
viinutes
Quantity
and/or
Thickness
%-lb. (about 8
thin slices)
lst Side
Shelf
Time,
%sition Minutes
D 5 2%
Ground Beef
l-lb. (4 patttes)
Well Done
% to U-in. thick
l-in. thick
(1 to I %-lbs.)
I%-in. thick
(2 to 2 %-lbs.)
I whole
(2 to 2ti-lbs.),
split lengthwtse
C 9-10
C 9
C 12
C
I3
9, c 10
9. C 15
B 25
B 25-30
7-8
7
5-6
8-9
6-7
9-12
16-18
25-30
2-4 slices
1 pkg.
(2)
2-split
2-4
D 2-3
D 3-6
C 14-17
‘/z-2
Do not
Cut through back of shell, spread
turn
open. Brush with melted butter
over.
before and after half time.
I-lb. fillets % to
%-in. thick
C
5
5
l-in. thick
B, C
8
8
Comments
Arrange in single layer.
Food
How to Broil
Bacon
1.
If meat has fat or gristle near the
edge, cut vertical slashes through it
about 2 inches apart, but don’t cut
into meat. We recommend that you
trim fat leaving a layer about 1/8-
inch thick to prevent excessive
smoking.
Space evenly. Up to 9 patties
take about same time.
Steaks less than l-inch thick
cook through before brownin
Pan frying is recommended.
Slash fat.
Beef Steaks
Rare
Medium
Well Done
Rare
Medium
Well Done
2. Arrange food on rack and
position the broiler pan on the
appropriate shelf in the oven.
Placing food closer to flame
increases exterior browning of
food, but also increases spattering
and the possibility of fats and meat
juices igniting.
Chicken (450”)
Reduce times about 5 to 10
minutes per side for cut-up
chicken. Brush each side with
melted butter. Broil with skin
side down first.
Bakery Products
Bread (Toast) or
Toaster Pastries
English Muffins
Lobster Tails
(6 to 8-02. each)
Fish
Space evenly. Place English
muffins cut-side-up and brush
with butter if desired.
3. Close the oven door but DO
NOT LATCH IT.
If the door latch
is moved to the right during a
broil operation, the door may
lock
and you may not be able to
open it until the oven cools.
Handle and turn very carefully.
Brush with lemon butter before
and during cooking if desired.
Preheat broiler to increase
browning.
Increase times 5-10 minutes per
side for I%-inch thick or home
cured.
Slash fat.
4-5
11-13
4. Turn OVEN SET knob to
BROIL. For most foods, turn
OVEN TEMP knob to BROIL.
Note: Chicken and ham are broiled
at a lower setting in order to cook
food through without over-
browning it.
Ham Slices (450’
Precooked
F%rk Chops
Well Done
2 (% in.)
2 (l-in. thick),
about 1 lb.
Iamb Chops
Medium
Well Done
Medium
Well Done
4-7
IO
4-6
12-14
Slash fat.
2 (I in.)
about 10 to 12-02
2 (1% in.),
about 1 lb.
l-lb. pkg. (IO)
5. Turn most foods once during
cooking (the exception is thin
fillets of fish; oil one side, place
that side down on broiler rack and
cook without turning until done).
Time foods for about one-half the
total cooking time and turn food;
then continue to cook to preferred
doneness.
Wieners,
similar precooked
sausages,
bratwurst
If desired, split sausages in half
lengthwise; cut into 5 to 6-inch
pieces.
6. Turn OVEN SET and OVEN
TEMP knobs to OFF. Remove
broiler pan from oven and serve
food immediately. Leave pan
outside the oven to cool.
13