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BROILING
TO SET BROIL:
1.
Open the door to the
broil stop position.
2.
Turn the oven control
knob to BROIL.
3.
The =OVEN ON" Indi-
cator light will light up
and will stay on until
broil function is com-
plete
and
knob
Is
turned to the off posi-
tion.
BROILING
TIPS:
Brush chicken and fish with butter several times as
/_
i
they br°lt" when broIlIng fIsh' gmasa the grid t°
prevent sticking and broil with skin side down. It Is
not necessary to turn fish.
Never leave a soiled broiler pan in the range.
Grease in the pan may smoke or bum the next time
the oven Is used.
!_
Be sure you know the correct
procedure
for
y__
putting
out a grease fire.
See the section
on
safety.
Do not €over the entire broiler
Do not lock
oven door during
broiling.
The
Iocldunlock handle Is used for self-cleaning only.
Broiling is cooking by direct heat from the broil
element.
Tender cuts of meat or marinated meat
should be selected for broiling.
For best results
steaks and chops should be at least 3/4" thick.
After placing food on the broiler pan, put the pan on
the rack In the oven. The recommended rack posi-
tion and cooking time can be found In the chart at
right.
The closer the food Is to the broil burner, the faster
the meat browns on the outside, yet stays red to pink
In the center. Moving the meat farther away from the
burner lets the meat cook to t he center while brown-
Ing outside. Side one should be cooked I - 2 minutes
longer than side two.
Use only the broiler pan and grldthat camewith your
range for broiling.
They are designed for proper
drainage of fat and liquids and help prevent spatter,
smoke or tire.
I
Your oven door should he open to I
the
broil
stop
position
while
I
broiling,
If the door is closed
the
food will roast and not broil.
•
Do not preheat
when broiling.
Preheating may
cause the thermostat to cycle the broil bumer off
and on. For even broiling on both sides, start the
food on a cold pan.
grid with foil.
Poor drainage
of hot fat may cause
a broiler
fire.
If a fire starts, close the oven
door and turn controls
off.
If
fire continues,
threw
baking
soda
on the fire.
Do not put
water
on the fire.
POSITIONING
BROILER
PAN
Position
Total Time
Food
4 = Highest
(minutes)
1 = Lowest
Steak - 1" Thick
Rare
Medium
Well Done
Ground Beef Patties
Medium-1" Thick
Medium-I/2"
Thick
Lamb Chops - 1" Thick
Pork Chops - 1" Thick
Pork Chops - 1/2" Thick
Ham Slice - 1/2" Thick
Fish (Fillets)
Chicken (Pieces)
Frankfurters
Bacon
4
9-11
3
13-15
3
21-23
3
4
3
3
3
3
3
2
3
3
16-18
7-9
1_21
27 29
16-18
11-12
11-13
45-5s
8-11
9-11
Trim the outer layer of fat from steaks and chops.
Slit the fatty edges to keep the meat from curling.
For maximum julclness, salt the first side just before
turning the meat. Salt the second side just before
serving.
8
This chart Is a general guide. The size, weight, thick-
ness, and starting
temperature of the food, as well as
your own personal preference, will affect the cooking
time. Times in the chart are based on the food being at
refrigerator temperature.
NEBRL23
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