Roper D975 owner manual Broiling Tips, Positioning Broiler PAN

Broiling

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Most foods can be broiled at the HI Broil 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 TIPS

Your oven door should be open to the broil stop posltlon while broiling. If the door Is closed, 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 brolllng. For even broiling on both sides, start the food on a cold pan.

When broiling frozen meat, use one rack position lower than recommended and up to 1 l/2 times the suggested broiling time.

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 keep it from sticking and broil with skin side down. It is not necessary to turn fish.

Never leave a solled broiler pan In the range. Grease in the pan may smoke or burn the next time the oven is use.

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

A Do not cover the entlre broller grld with foil. Poor drainage of hot fat may cause a broiler flre.

If a fire starts, close the oven door and turn controls off. If flre continues, throw baklng soda on the flre. Do not put water on the flre.

POSITIONING BROILER PAN

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 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 position and cooking time can be found in the chart below

The closer the food is to the broil element, the faster the meat browns on the outside, yet stays red to pink in the center. Moving the meat farther away from the element letsthe meat cook to the center while browning outside. Side one should be cooked 1 - 2 minutes longer than side two.

	I	Rack	I
		Position	Total	Time
Food		4 = Hlghest	(mlnutes)
		1 = Lowest
I Steak - 1” Thick	I		I	I

Medium-l”		Thick	3	16-18
Medium-l/2”		Thick	4	7-9
Lamb Chops	-	1" Thick	3	18-21
Pork Chops	-	1” Thick	3	27-29
Pork Chops	l/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	8-11
Bacon			3	9-11

This chart is a general guide. The size, weight, thickness, and starting temperature of the food as well as your own personal preference will affect the cooking time. Times in the char-l are based on the food being at refrigerator tempera- ture.

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