•To prevent tough surface on fish, brush melted butter on top.
•Foods that require turning should be turned only once during broiling. Turn meat with tongs to avoid piercing and loss of juices.
•Cooking times given in the chart are to be used only as a guide.
•The oven has a variable broil feature which means that the broiling temperature
can be varied by selecting a lower temperature setting on the TEMPERATURE
knob. Using a lower temperature setting will cause the broil element to cycle on and off. This feature can be used for foods that need to cook more slowly or need less radiant heat. If foods are broiling too fast, the control can be set at a
lower temperature to reduce the cooking speed rather than moving the broiler pan to a lower rack.
NOTE: A fan should come on during the BROIL cycle. If it does not, the oven broil element will cycle on and off. If the fan does not operate, contact your author- ized
BROILING | CHART |
|
|
FOODS | Position | 1st Side | 2nd Side |
BEEF |
|
|
|
Steak (1") | 4 |
|
|
Rare |
| 3 | 3 |
Medium |
| 4 | 4 |
Well |
| 5 | 5 |
Hamburgers (3,&") | 4 |
|
|
Rare |
| 3 | 2 |
Medium |
| 4 | 2 |
Well |
| 4 | 3 |
PORK |
|
|
|
Bacon | 4 | 5 | (no turning) |
Chops (W') | 4 | 8 | 3 |
Chops (1") | 3 | 9 | 8 |
Ham Steak | 4 | 3 | 2 |
Sausage Links | 4 | 5 | 3 |
Sausage Patties | 4 | 5 | 1 |
LAMB |
|
|
|
Chops (1") | 4 |
|
|
Medium |
| 5 | 3 |
Well |
| 5 | 5 |
Patties (3,_,,) | 4 | 4 | 3 |
Medium |
| ||
Well |
| 5 | 4 |
POULTRY |
|
|
|
Breast Halves | 3 | 7 | 4 |
SEAFOOD |
|
|
|
Fish fillets, Buttered (1/4") | 4 | 4 | (no turning) |
Scrod, Buttered (W') | 4 | 8 | (no turning) |
Cod (1") | 4 | 12 | (no turning) |
Lobster Tail | 4 | 9 12 | (no turning) |
MISCELLANEOUS |
|
|
|
Hot Dogs | 4 | 2 | 2 |
Toast |
|
| 1 |
NOTE: This chart is a suggested guide. The times may vary with food being cooked.
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