BROILmNG

To BroUn:

Press once for LO

Press twice for H!

After broiling, press

Most foods can be broiled at the Ht setting. Select the LO broil setting to avoid excessive 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 burner. 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 position and cooking time can be found in the chart at right.

Never leave a soiled bro_ier pan in the range. Grease in the pan may smoke or burn the next time the oven is used.

Be sure you know tLhe correct procedure for putting out a grease fire, See the section on safety,

Do not cover the entire broiler grid with foil. Poor drainage of hot fat may cause a broiler fire.

Df a fire starts, close the oven door and turn controls off. if fire con. tinues, throw baking soda on the fire. Do not put water on the fire.

POSiTiONiNG BROILER PAN

		Rack
		Position	Total Time
Food	4	= Highest	(minutes}
	t	= Lowest
.....		..................... -"i	_
Steak -	1" Thick
Rare		4	10-12
	,,,,	,,,,,,,, ,,,,

The closer the food is to the broil burner, the faster the meat browns on the outside, yet stays red to

plnk in the center. Moving the meat farther away from the burner lets the meat cook to the center

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

Your oven door should be com- pletely closed while broiling.

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

Do not preheat when broiling. Preheating may cause the thermostat to cycle the broi! burner off and on. For even broiling on both sides, start the food on a cold pan.

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

For maximum juiciness, salt the first side just before turning the meat. 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.

Medium						3	14-16
Well Done						2	20-22
Ground			Beef Patties
Medium						3	11-13
Well		Done				3	13-15
Lamb		Chops			- 1" Thick	3	16-20
Pork Chops -					1" Thick	3	20-25
Pork Shoulder					Steaks	3	15-20
	,	,	,,,,	, ....
Ham Slice - 1/2" Thick						3	14-16
Fish	(Fillets)					3	10-15
,,,	,,,,,,,,		, ,
Chicken			(Halves)			1	40-60
		....	,	,,, ,,	,,	,:
Frankfurters						3	10-15
Bacon						3	5-7
Open-face				Sandwiches		2	6-10

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

12 refrigerator temperature,

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