Sears 45521, 45520 warranty Positioning Broiler PAN, Broiling Tips

BROILING

POSITIONING BROILER PAN

Most foods can be brolledat the HI Broll Sattlng. Select the LO Broil setting to avoid excesstve browning or drying of foods that should be cooked to the well-done stage (such as thick pork chops or poultry).

Broiling Is cooking by direct heat from the broil element. Tender cuts of meat or marinated meat should be se- lected 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 an oven rack in the proper position. The recommended rack poslUon and cooking Urns can be found in the chart below.

The closer the food is to the broil element, the faster the meat browne on the outside, yet stays red to pink in the center. Mevlng the meat farther away from the element lets the meat cook to the canter while browning outside.

Side one should be cooked 1 - 2 minutes longer than side two.

BROILING TIPS

Please note:

Your oven door should be open to the broil

stop position while broiling. If the door is olosed, the food will roast and not broil.

Use only the broiler pan and grid that came with your range for broiling. They are designed for proper drainage of fat and liquids and help prevent spatter, smoke or fire.

Do not preheat when broiling. For even broiling on both sides, start the food on a cold pan.

Trim the outer layer of fat from steaks and chops. Silt the fatty edges to keep the meat from curling.

For maximum juiciness, salt the first side just before turning the meet. Salt the second side just before serving.

Brush chicken and fish with butter several times as they broil. When broiling fish, grease the grid to 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 burn the next time the oven is used.

Be sure you know the correct procedure for putting out a grease fire. Seethe section on safety.

Do not cover the entire broiler grid with foil (mold toil tightly to grid and cut slits in foil to align with slits in the grid). 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, throw baking

soda on the fire. Do not put water on the fire.

		Rack
		Position	;Total Time
Food		4 - Highest	(minutes)
		1 : Lowest
Steak - 1" Thick
Rare		4	9-11
Medium		3	13-15
Well Done		3	21-23
Ground Beef Patties
Medium-1" Thick		3	16-18
Medium-l/2"	Thick	4	7-9
Lamb Chops -	1" Thick	3	18-21
Pork Chops -	1" Thk:k	3	27-29
Pork Chops - 1/2" Thick		3	16-18
Ham Slice - 1/2" Thick		3	11-12
Fish (Fillets)		3	11-13
Chicken (Pieces)		2	45-55
Frankfurters		3	9.11
Bacon		3	9.11

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 chert are based on the food being at refrigerator temperature.

11 NEBRL22