Sears 30129, 30221, 30229 Positioning Broiler PAN, Be sure the surnp greas weltinthe pan is to

BROI LING p.EsslCE Fo..l

Most foods can be broiled at the HI Broil Setting. If you prefer less browning and slower cooking, you may select LO Broil.

Broiling is cooking by direct heat from the broit 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 in the oven broiler in the proper rack position. The recommended rack position and cooking time can be found in the chart at right.

The closer the food is 10 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 the center while brown-

Ing outside. Side one should be cooked I - 2 minutes longer than side two.

Your oven door should be completely closed while broiling.

Use only the broiler pan and grid that came with you r 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, Preheating may cause the thermostat to cycle the broil burner elf and on, For even broiling on both sldes, 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.

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, See the section on safety.

grid with foil. Poor drainage of Dohot notfat covermay thecauseentirea 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.

POSITIONING BROILER PAN

After placing food on the broiler par',,slide the pan Into the proper r_.ck position.

Be sure the surnp {greas_ welt]inthe pan is to the

front of the rat;ge.

1. BOTTOM RACK POSITION

3 !llIRO RACK

(OIREC T!.Y UND£R -H ![_ 3 ] &[IS)

/// POSITION

2. SECOND RACK

POSITION

		SUMP(GREASE
		Rack
		Position	Total Time
Food		4 = Highest	(minutes)
		1 = Lowest
Steak - 1" Thick
Rare		3	10-12
Medium		3	14-16
Well Done		2	20-22
Ground Beef Patties
Medium-1" Thick		3	11-13
Medium-I/2"	Thick	3	13-15
Lamb Chops -	1" Thick	2	16-20
Pork Chops - 1" Thick		2	20-25
Pork Shoulder	Steaks	2	15-20
Ham Slice - 1/2"Thick		3	14-16
Fish (Fillets)		2	10-15
Chicken (Hatve._)		1	40-60
Frankfurters		2	10-15
Bacon		2	5-7
Open-face Sandwiches		2	6-10

This chart is a general guide. The size, weight, thick- hess, and starting temperature of the toed, 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.

9 NGBRL01-2